Ingredients

The following ingredients have 4 Servings
  • 1 1/4 pound ground veal
  • 1/2 to 3/4 cup fresh breadcrumbs
  • 2 tablespoons heavy cream
  • 1/8 teaspoon freshly grated nutmeg
  • Salt and pepper
  • 4 ounces dry Gorgonzola cheese crumbles or blue cheese crumbles
  • 7 or 8 fresh sage leaves
  • finely chopped
  • 2 cloves garlic
  • finely chopped or grated
  • 1 large free-range organic egg
  • beaten
  • 3 tablespoons pignoli (pine nuts) toasted and finely chopped
  • 2 to 3 tablespoons freshly grated Parmigiano-Reggiano cheese
  • 2 teaspoons grated lemon zest (from an organic lemon)

Instruction

  • Preheat the oven to 375°F
  • Line a baking sheet with parchment paper Place the veal in a bowl
  • Add 1/2 cup of the breadcrumbs and moisten with the cream
  • Season the meat and bread with the nutmeg, salt and pepper
  • Add the Gorgonzola, sage, garlic, egg, pine nuts, Parm and lemon zest, and mix, adding another 1/4 cup breadcrumbs if the mixture seems too wet
  • Use a 2-ounce scoop or spoon, scoop out about 2 rounded tablespoons of the veal mixture and roll one test ball (about the size of an oversize walnut)
  • Roast for 15-18 minutes to taste for seasoning
  • Adjust the seasonings, if necessary, then  roll the remaining balls and roast until very light golden and just cooked through, 15-18 minutes