Veal Meatballs

Oxmoor House
8 servings


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1 1/2 pounds ground veal
1 cup fine dry breadcrumbs
2 eggs, beaten
1/2 cup milk
1 clove garlic, minced
1 1/2 teaspoons salt
1/4 teaspoon pepper
3 tablespoons vegetable oil
3 tablespoons minced onion
3 tablespoons all-purpose flour
1 (16-ounce) carton commercial sour cream
1 tablespoon Worcestershire sauce
1 (4 1/2-ounce) jar sliced mushrooms, undrained
Hot cooked noodles
1 teaspoon poppy seeds


Combine first 7 ingredients; mix well. Shape into 1 1/2-inch balls; brown in oil in a Dutch oven over medium heat. Remove meatballs and drain; reserve drippings. Cook onion in drippings until tender. Add flour; stir constantly.

Combine sour cream and Worcestershire sauce; gradually add to onion mixture, stirring constantly, until thickened. Add mushrooms and meatballs; gently turn to coat. Cover; simmer 30 minutes over low heat. Serve over hot cooked noodles, and sprinkle with poppy seeds.

Created date

February 2010