Roasted veal meatballs with mushroom sauce

Name: Roasted veal meatballs with mushroom sauce
Total time: 45 min
Yield: Serves 6
Cuisine: Italian
Ingredients: 1kg minced veal; 1 onion roughly chopped; a large bunch parsley; 2 lemons zested; 500g chestnut mushrooms halved; 2 cloves garlic thinly sliced; 2 tbsp olive oil; 6 tbsp medium sherry; 200g pot crème fraîche; 4 tbsp parmesan finely grated

olivemagazine

Published: December 19, 2014 at 2:32 PM

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Serves 6

A little effort

Total time: 45 mins

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The best meal for spaghetti and meatballs. Ring the changes and use veal for the meatballs and a quick homemade mushroom sauce. This is perfect family food

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Alternatives

Complete the dish

Try these veal meatballs with mushroom sauce, then check out more meatball recipes, such as our baked Italian meatballs and vegetarian meatballs. For more veal recipe inspiration, try our wiener schnitzel, ossobuco, saltimbocca and veal chop.

Ingredients

Nutrition

1kg minced veal
1 onion

roughly chopped
a large bunch parsley
2 lemons

zested
500g chestnut mushrooms

halved
2 cloves garlic

thinly sliced
2 tbsp olive oil
6 tbsp medium sherry
200g pot crème fraîche
4 tbsp parmesan

finely grated

Nutrition: per serving

kcal453
fat30.8g
carbs4g
fibre1.4g
protein38.5g
salt0.5g

Method

step 1

Heat oven to 200C/fan 180C/gas 6. Tip the veal, onion, half the parsley and lemon zest into a food processor, with some salt and pepper if you wish, then pulse until well mixed.
step 2

Shape the meat into 25-30 balls and put in a large roasting tin. Arrange the mushrooms in a separate roasting tin or ovenproof frying pan, sprinkle with garlic and drizzle with the oil, salt and pepper. Roast the meatballs for 25 minutes, adding the mushrooms on the shelf below after 10 minutes.
step 3

Transfer the mushroom tin to the hob. Stir in the sherry and crème fraîche and bring to a gentle simmer. Stir in the parmesan then add the meatballs. Sprinkle over the remaining parsley, roughly chopped. Serve with spaghetti.

Authors

olivemagazine

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