Spaghetti with veal meatballs recipe
Spaghetti with Veal Meatballs recipe
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|8 sprig(s)||parsley, chopped|
|300 g||veal mince|
|salt and pepper|
|5 tbsp||white wine|
|200 ml||vegetable stock|
Soak the toasts in water. Mix the squeezed out toasts with the mince, onions, mustard, half of the parsley and the egg yolk. Knead until well combined. Season with salt and pepper. Form 20 meatballs.
Cook the spaghetti in salted water until al dente. Drain the spaghetti.
In a saucepan melt the butter. Add the flour and cook for 1-2 minutes. Pour in the wine, milk and stock, stirring constantly with a wire whisk. Bring to a boil, still stirring. Reduce the heat and simmer for 5 minutes. Stir in the capers and season to taste with salt and pepper.
In a pan heat the oil. Fry the meat balls until golden and crispy all around.
In a large bowl mix together the cooked spaghetti, the sauce and the veal meatballs. Serve sprinkled with the remaining parsley.
ca. 20 min
Cooking / Baking Time:
ca. 30 min
Grade of difficulty:
Calories per portion:
Reference: Spaghetti with veal meatballs recipe
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