Go to Home


Go to Master Index

Veal Meatballs With Green Peppercorn Sauce 

1 slice good quality white bread, crusts removed 
1 c milk 
1/4 pound ground veal 
1/4 pound ground pork 
1/4 pound ground beef 
3/4 t salt 
1/4 t pepper 
1/2 c freshly grated Parmigiano-Reggiano 
1/4 c ricotta cheese 
1/3 c chopped parsley 
1/4 c olive oil for frying

Green Peppercorn Sauce 
1/4 c olive oil 
3 shallots, minced 
2 T Dijon mustard 
1/8 c sherry vinegar 
1/2 c brandy 
1 c red wine 
1 c port 
2 c beef broth 
1/2 c cream 
2 T unsalted butter 
Crushed green peppercorns 
Salt to taste 

Soak the bread in milk for 10 minutes or until soggy, drain and squeeze the bread out slightly. Mix the bread with remaining ingredients by hand and then roll into meatballs the size of a golf ball. Warm a nonstick pan over medium high heat and add the olive oil, fry until crispy on the outside and cooked through on the inside (11-12 minutes). Keep in a warm oven while the sauce cooks. 

For the sauce, heat a pan over medium high heat and when oil is hot, add the shallots and cook until caramelized. Add the mustard and sherry vinegar and reduce to half. Add the brandy and reduce to burn off the alcohol. Add the red wine and port and reduce to half. Add the broth and reduce to half. Whisk in the cream, butter and green peppercorns. Reheat gently, strain if desired, and add salt to taste.  Serve over mashed potatoes or noodles.  Serves 4-6.