Nielsen-Massey Vanillas

Breaded Veal Meatballs with Vodka Sauce

Breaded Veal Meatballs with Vodka Sauce

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1 pound450 g ground veal, thawed (may substitute with grass fed beef)
1/4 cup60 ml whole milk ricotta
1/4 cup13 g finely grated carrot
2 small green onions, thinly sliced
1 egg, lightly beaten
1 tablespoon1 tablespoon dried parsley
1 teaspoon1 teaspoon salt
1/2 teaspoon1/2 teaspoon organic garlic powder
1/2 teaspoon1/2 teaspoon ground oregano
1/2 teaspoon1/2 teaspoon pepper
1/2 teaspoon1/2 teaspoon Nielsen-Massey Madagascar Bourbon Pure Vanilla Bean Paste fresh Italian parsley, chopped (garnish)

Breading for Meatballs
1/2 cup65 g all-purpose flour
2 eggs
3 tablespoons3 tablespoons milk
1 1/2 cups170 g plain panko bread crumbs
1/2 cup43 g freshly grated Romano cheese
2 tablespoons2 tablespoons butter, melted

For Meatballs
Preheat oven to 350 degrees F180 degrees C. Line a large rimmed baking sheet with foil. Place a wire rack inside the foil lined baking sheet and coat the rack with cooking spray; set aside.

In a large bowl, combine meatball ingredients. Form mixture into meatballs, about 1 inch3 cm in diameter; set aside.

To bread meatballs, three bowls will be needed. In a first medium bowl, add flour. In a second medium bowl, whisk together eggs and milk. In a third medium bowl, add bread crumbs, Romano cheese and melted butter; stir to combine. Dust each meatball with flour, dip in egg wash, and coat with bread crumbs. Place breaded meatballs on wire rack and cook until done, about 30 minutes.

Makes 1.5 dozen meatballs. Serves 6

Vodka Sauce
2 tablespoons2 tablespoons olive oil
1 small yellow onion, chopped
1/2 cup120 ml vodka
1 tablespoon1 tablespoon dried basil leaves
1 1/4 teaspoons1 1/4 teaspoons salt
1/2 teaspoon1/2 teaspoon Nielsen-Massey Madagascar Bourbon Pure Vanilla Extract
1/4 teaspoon1/4 teaspoon ground oregano
1/4 teaspoon1/4 teaspoon organic garlic powder
1/4 teaspoon1/4 teaspoon pepper
1 (28 oz.790 g) can whole tomatoes, drained
1/4 cup21 g freshly grated Romano
1/2 cup120 ml whipping cream, warmed

For Vodka Sauce
Add olive oil to a large sauté pan, and heat over medium heat. Add onions and cook until tender, about 5 minutes. Add vodka, basil, salt, vanilla extract, oregano, garlic powder and pepper; cook until reduced by half.

Place whole tomatoes in container of food processor or electric blender. Add reduced sauce mixture; cover and process or blend until smooth. Pour mixture into a large saucepan and place over medium heat.

Add grated Romano cheese and cream; stir until thoroughly combined. Simmer for 3 minutes, or until heated through. Serve vodka sauce with meatballs.

Serve Nielsen-Massey’s Vodka Sauce with other family favorites. Drain cooked pasta and toss with Vodka sauce and fresh basil.

Yields 4 cups950 ml of sauce. Serves 6

Note: You can use Pure Vanilla Bean Paste in place of Madagascar Bourbon Pure Vanilla Bean Paste to achieve a different, but still delicious, flavor profile. Simply use the same amount of the Pure Vanilla Bean Paste.

Nutrition Facts

Serv Size 3 Meatballs

Amount Per Serving
Calories 470 Calories fom Fat 228
% Daily Value*
Total Fat 26g 40 %
Saturated Fat 12g 61 %
Trans Fat 1g
Cholesterol 200mg 67 %
Sodium 1310mg 55 %
Total Carbohydrate 29g 10 %
Dietary Fiber 3g 10 %
Sugars 5g
Protein 26g 53 %
Vitamin A 27% Vitamin C 14%
Calcium 29% Iron 21%

*Percent Daily Values are based on a 2,000
calorie diet.

This Recipe Uses:

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