VEAL MEATBALLS WITH RICE PILAF
• 1 cup milk (250 ml)
• Sliced Italian bread cut into pieces
• Chopped flat-leaf parsley (about 3 g)
• 1 tablespoon chopped fresh rosemary or 1 teaspoon dried, crumbled up
• 2 tablespoons (30 g) freshly grated Parmesan cheese
• 2 large egg yolks
• 1 -1/2 pounds (675g) ground veal
• 1/2 teaspoon salt
• Freshly ground pepper
• Flour for dredging
• ¼ cup (60 ml) olive oil
• Fresh tomato sauce
• 1 recipe Rice Pilaf
(Serves 6 as a main course)
Put the milk in a small bowl, add the bread, and let it soak for 5 minutes.
Drain the bread, but do not squeeze it dry.
Place the milk aside.
Put the bread, parsley, rosemary, Parmesan, and egg yolks in a food processor fitted with the steel blade and process until well-blended.
Put the ground veal in a bowl, pour the bread mixture over it, and, using your hands, combine the mixture thoroughly.
Season with about 1/2 teaspoon salt and a few grinds of pepper. If the mixture is very thick and sticky, work in a little of the milk.
Dip your hands into cold water and roll the meat between the palms of your hands to form meatballs 1 inch in diameter.
Place the meatballs on a baking sheet sprinkled with flour.
Warm the olive oil in a large skillet over medium heat.
Roll the meatballs in flour and add them to the pan in batches, cooking and turning them until they are golden brown on all sides from 5 to 10 minutes.
Remove the meatballs as they are cooked and set them on paper towels to drain. When all the meatballs are browned, pour off the oil and return them to the skillet.
Pour in the tomato sauce and cook over medium heat until the sauce is hot and the meatballs are cooked through about 15 minutes. Serve hot with Rice Pilaf.