In a bowl, combine ground veal, eggs, bread crumbs,
garlic, grated cheese, parsley, and salt and pepper to
taste. Mix until well blended and shape into balls.
In a frying pan, heat oil to 350°F. Add the meatballs
and cook until evenly browned. Remove with a
slotted spoon and place on paper towels to absorb
excess oil.
Serve plain or with tomato sauce. Makes 8 servings.
Tip: This recipe makes about 50 meatballs, perfect
for appetizers. Try a marinara sauce as a dip.
Brands may vary by region; substitute a similar product.
1 pound Plume De Veau*
ground veal
2 eggs, lightly beaten
1 cup Italian seasoned
bread crumbs
8 garlic cloves,
finely chopped
1 cup grated Pecorino
Romano cheese
1/2 cup chopped
fresh parsley
Salt and pepper
1 1/2 cups vegetable oil,
for frying
Veal Meatballs
Plume De Veau
Tortilla chips or crackers,
for serving
Zesty Fiesta Sausage Dip
Jimmy Dean
16 ounces Jimmy Dean*
Regular or All Natural
Regular Roll Pork
Sausage
1 large onion, chopped
(about 1 cup)
1 large red bell pepper,
chopped (about 1 cup)
In a large skillet, cook sausage, onion, bell pepper
and jalapeño over medium-high heat, stirring frequently, until the meat is thoroughly cooked and no
longer pink and the vegetables are tender. Drain.
Reduce the heat to medium and stir in cream cheese.
Cook and stir until the cream cheese is smooth and
completely melted.
1-2 jalapeño peppers,
seeded and chopped
2 8-ounce packages
cream cheese, cubed
1 large tomato, seeded
and chopped (about
1 cup), plus more
for garnish
Stir in tomato, banana peppers and cilantro; cook
until heated through.
Serve warm in a chafing dish, with chips or crackers
for dipping. Garnish with additional diced tomato
and cilantro, if desired. Makes 20 servings.
Variation: Substitute 1/4 cup chopped pickled
jalapeño peppers for the fresh jalapeño.
1/2 cup sweet or hot yellow
banana peppers (from
a jar), drained, seeded
and chopped
* Brands may vary by region; substitute a similar product.
1/4 cup chopped fresh
cilantro, plus more
for garnish
