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Italian Veal Balls with Oven-Dried Grapes recipe

Tender, Italian-style veal balls simmeredin a savory basil-mint tomato sauce with mushrooms, bell pepperand dried grapes, and served over spaghetti pasta.

Recipe: Italian Veal Ballswith Oven-Dried Grapes

2 tablespoons extra virgin olive oil
2 cloves garlic, minced
1 teaspoon dried basil
1 teaspoon dried mint
1/2 teaspoon dried oregano
1/4 teaspoon crushed red pepper flakes
1/4 teaspoon ground black pepper
1 (28-ounce) can diced tomatoes
1 (6-ounce) can tomato paste
8 ounces lean ground veal
2 tablespoons fine dry bread crumbs
2 tablespoons milk
1 large egg white, lightly beaten
4 teaspoons chopped fresh flat-leaf parsley – divided use
1/4 teaspoon salt
1/4 teaspoon ground black pepper
2 tablespoons granulated sugar
1 cup seedless red grapes, oven-dried (see note)
1 (10-ounce) can button mushrooms, drained
1 small green bell pepper, seeded and diced
1 (16-ounce) package spaghettini, cooked according to packagedirections

  • In a large, heavy skillet over low heat,slowly heat oil, garlic, basil, mint, oregano, red pepper flakesand black pepper. Cook for about 5 minutes, or until garlic isgolden. Don’t let garlic burn, or sauce will be bitter.
  • Turn heat to medium-high and add tomatoesand tomato paste. Pour water into tomato paste can and add tomixture. Bring to a boil. Reduce heat and simmer, covered, for25 minutes, stirring occasionally.
  • Meanwhile, combine veal, bread crumbs,milk, egg white, one-fourth of the parsley, salt and pepper ina bowl and mix thoroughly. Shape into small balls, about 1/2-inchin diameter. Spray a nonstick skillet with vegetable cookingspray and brown meatballs over medium-high heat, turning to brownevenly (give the pan a good shake to turn meatballs nicely).Drain off any fat.
  • To the sauce, add remaining parsley, sugar,dried grapes, mushrooms, bell pepper and meatballs; continueto simmer, uncovered, for an additional 20 minutes, stirringoccasionally. Serve over hot pasta.

    Makes 6 servings.

    To make oven-dried grapes the day beforeyou will be using them. Wash grapes, dry and place in a 200°F(approximately 95°C) oven for 6 hours. You don’t want themdried and pliable like a sun-dried tomato; the grapes shouldstill be a little soft in the center. One cup of fresh grapesyields 1/2 cup dried grapes.

    Veal roast with grapes – Italian recipe

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  • Comments

    1 Comment


    Roll the veal mixture into meatballs about the size of a golf ball. Wrap each meatball in a piece of fried eggplant and place in a backing dish with the eggplant seam down.

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