Recipe Veal Meatballs Salsify

Picture this: a cozy evening where the aroma of something wonderfully savory fills your kitchen, and you’re about to dive into a dish that’s like a little culinary hug—cue these tender veal meatballs nestled in a velvety salsify and wine sauce. Trust me, this is not your grandma’s meatball recipe.

I adore creating formulations that uniquely blend flavors, and my Veal Meatballs with Salsify is a perfect case in point. Ground veal combines tenderly with fresh—very fresh, straight from my garden—parsley and grated Parmesan to form a rich, savory base.

Nutmeg contributes a wonderful depth of flavor, and the salsify adds a great, healthy kick. (Salsify is a member of the dandelion family and is a very flavorful root, perfect in this dish when simmered with a little white wine and chicken stock.)

Recipe Veal Meatballs Salsify Ingredients

• Ground veal: Lean protein source, tender meat, mild flavor.
• Bread crumbs: Adds texture, helps bind, absorbs juices.
• Parmesan cheese: Rich umami flavor, adds creaminess, savory touch.
• Fresh parsley: Provides freshness, rich in vitamins, vibrant color.
• Onion: Adds sweetness, depth of flavor, aromatic boost.
• Salsify: Nutty flavor, good source of fiber, unique taste.
• Chicken stock: Enhances flavor, adds moisture, depth to dish.
• Lemon juice: Brightens flavors, adds zing, natural acidity.

Recipe Veal Meatballs Salsify Ingredient Quantities

• 1 pound ground veal
• 1/2 cup breadcrumbs
• 1/4 cup grated Parmesan cheese
• 1/4 cup fresh parsley, finely chopped
• 1/4 cup onion, finely chopped
• 2 cloves garlic, minced
• 1 egg
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/4 teaspoon nutmeg
• 1 pound salsify, peeled and sliced
• 2 tablespoons olive oil
• 1 tablespoon butter
• 1/2 cup chicken stock
• 1/4 cup white wine
• 1 bay leaf
• 1 tablespoon lemon juice

How to Make this Recipe Veal Meatballs Salsify

1. In a big bowl, mix the ground veal, breadcrumbs, and the following ingredients until well combined: Parmesan cheese, fresh parsley, finely chopped onion, minced garlic, egg, and spices (salt, black pepper, and nutmeg).

2. Shape the mixture into small meatballs, approximately 1 inch in diameter.

3. In a big skillet, warm 1 tablespoon of olive oil over medium heat. Place the meatballs in the skillet; if necessary, cook them in batches. Brown the meatballs on all sides. Remove them from the skillet and place them aside.

4. In the pan, add the remaining 1 tablespoon of olive oil and the butter. Heat until the butter has melted.

5. Put the salsify, cut into slices, into the skillet and sauté for about 5 minutes, until it’s slightly softened and beginning to brown.

6. Add the chicken stock and white wine. Stir well to deglaze the pan, scraping up any brown bits.

7. Add the bay leaf and return the meatballs to the skillet, set them in the salsify, and cover them up good. Not too good, though; let the meatballs breathe. Simmer them over low heat for 15 to 20 minutes. By then, the meatballs should be done, and the salsify should be nice and tender.

8. Remove the bay leaf from the pot. Now add the lemon juice and stir in.

9. If needed, season to taste with added salt and pepper.

10. Present the veal meatballs and salsify warm, with extra parsley garnish, if you so desire.

Recipe Veal Meatballs Salsify Equipment Needed

1. Mixing bowl
2. Skillet
3. Spatula or wooden spoon
4. Meatball scoop or your hands for shaping meatballs
5. Measuring cups and spoons
6. Cutting board
7. Knife
8. Tongs
9. Plate (for setting meatballs aside)
10. Lemon juicer (optional)

FAQ

• Q: Can I substitute ground beef for veal in this recipe?A: Yes, you can use ground beef, although the flavor will be slightly different because veal has a more delicate taste.
• Q: What can I use instead of salsify?You can use parsnips or carrots in place of salsify, but they will impart a different flavor.
• Q: Is it necessary to use white wine in the recipe?A: You can leave out the white wine or substitute it for more chicken stock if that’s your preference.
• Q: How do I prevent the meatballs from falling apart?A: Make sure your mix is well amalgamated and shape the meatballs with conviction, pressing them into form. A chill of 15-30 minutes before cooking can also help. Resting them in the fridge will firm them up and help prevent them from falling apart in the oven.
• Q: Can I make the meatballs ahead of time?A: Certainly, you can prepare them a day ahead and keep them in the fridge, or you can freeze them for up to a month.
• Q: What can I use as a gluten-free alternative to breadcrumbs?A: Use gluten-free breadcrumbs or ground oats for a similar texture.
• Q: How should I peel and prepare salsify?A: Under running water, peel the salsify so that it does not turn brown, and place it in a basin of water laced with lemon juice until you are ready to prepare it.

Recipe Veal Meatballs Salsify Substitutions and Variations

For a lighter option, ground turkey or ground chicken can be used in place of ground veal.
Panko can be used in place of breadcrumbs, and it can be used as a gluten-free substitute, for a texture that is crunchier. You can also use gluten-free versions of breadcrumbs to make a dish gluten-free. }
You can use Pecorino Romano instead of Parmesan cheese to get a sharper flavor.
If salsify is unavailable, you can substitute it with parsnips or carrots.
Equal amounts of additional chicken stock can take the place of white wine, and for acidity, just add a splash of apple cider vinegar.

Pro Tips

1. Chill the Meatball Mixture: After mixing the veal and other ingredients, refrigerate the mixture for about 30 minutes. This helps the flavors to meld and makes the mixture easier to handle when forming meatballs.