Ingredients Jump to Instructions ↓

  1. 1 cup 237ml Fresh bread cubes

  2. 1/2 cup 118ml Water

  3. 1/2 cup 118ml Wine

  4. 1 cup 62g / 2 1/5oz Finely-minced yellow onion

  5. 1 Garlic clove - minced

  6. 1/4 cup 23g / 0.8oz Minced flat-leaf parsley

  7. 1 teaspoon 5ml Fried oregano

  8. 1 Egg - slightly beaten

  9. 1 lb 454g / 16oz Ground lean veal

  10. Salt - to taste

  11. Freshly-ground black pepper - to taste

  12. 1 teaspoon 5ml Essence - seeNote

  13. 1/2 cup 73g / 2.6oz Breadcrumbs

  14. Olive oil - for frying

  15. Kicked-Up Tzatiziki Sauce - (see recipe)

Instructions Jump to Ingredients ↑

  1. * Note: See the "Bayou Blast - {Emeril's Creole Seasoning}" recipe which is included in this collection.

  2. In a small bowl soak the bread cubes in the water and wine, then squeeze dry. In a large bowl combine the bread cubes and the remaining ingredients except the Essence, breadcrumbs and olive oil, mixing with your hands until smooth. Cover and chill for half an hour.

  3. Season the bread crumbs with Essence in a shallow bowl. Shape the veal mixture into 1-inch balls and coat evenly with the bread crumbs. In a large frying pan over medium-high heat, saute the meatballs in batches in the oil, turning to brown evenly on all sides. Repeat until all meatballs are cooked. Serve hot with Kicked-Up Tzatziki Sauce.

  4. This recipe yields 24 meatballs.


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