Veal Meatballs In Port Sauce

Name: Veal Meatballs In Port Sauce
Total time: 30 min
Yield: 4 servings
Cuisine: italian
Ingredients: 1 14 1/2-ounce can chicken broth; 1 14 1/2-ounce can beef broth; 1/2 cup port; 2 1/2 tablespoons butter; 2 1/2 tablespoons flour; Salt and freshly ground black pepper; Pinch of sugar, optional; 1 pound ground veal; 2 large egg yolks; 1/2 cup dry bread crumbs; 4 to 5 tablespoons finely grated Parmigiano-Reggiano

Recipe from Margherita and Valeria Simili

Adapted by William Grimes

Total Time: 30 minutes
Rating: 4(37)
Notes: Read community notes

Featured in: In a Land of Plenty, Twins Teach Simplicity

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Ingredients

Yield:4 servings

114½-ounce can chicken broth
114½-ounce can beef broth
½cup port
2½tablespoons butter
2½tablespoons flour
Salt and freshly ground black pepper
Pinch of sugar, optional
1pound ground veal
2large egg yolks
½cup dry bread crumbs
4 to 5tablespoons finely grated Parmigiano-Reggiano

Ingredient Substitution Guide

Preparation

Step 1
In a bowl or large measuring cup, combine chicken and beef broth. In a small saucepan over medium heat, combine 3 cups broth mixture and port. Bring to a boil, then turn off heat and keep warm.
Step 2
In a large saucepan or casserole over medium-low heat, melt butter, then stir in flour until smooth. Add broth and port mixture, salt, pepper and sugar to taste. Simmer until slightly thickened and smooth, about 4 to 5 minutes. Keep warm.
Step 3
In bowl of a food processor, combine veal, egg yolks, bread crumbs, Parmigiano-Reggiano and salt to taste. Add 4 to 5 tablespoons of remaining broth mixture. Process 1 minute to blend well. Remove blade, and shape mixture into about 30 balls, approximately 1½ inches in diameter.
Step 4
Bring sauce to a simmer, add meatballs and simmer until firm and cooked through, about 4 to 6 minutes. Serve with the sauce.

Ratings

4 out of 5

37 user ratings

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A Gunn1 year ago

Doubled the meatball mix while keeping sauce same. In sauce, doubled flour in roux and added 2Tbsp corn starch after meatballs finish cooking.

Danielle1 year ago

I just made this for lunch. I did not have Port on hand but I had some Martini Rosso. Used it instead of the Porto. Completely delicious even without sugar. I will do it again. Thanks for this NYT!!

Karl Lavoie3 years ago

Great quick recipe. At step 4, time should be at least 20 minutes to make sure meatballs are fully cooked.

Ed6 years ago

More juice, did not thicken, had to add corn starch. Made 15 meatballs at size suggested. Very good result. I served with small portion of noodles, and just meatballs for one person. Complimented by fresh fruit salad. I might add a bit more seasoning, perhaps cumin, or perhaps, rosemary, thyme. But it was appreciated as is.

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