My F&W
quick save (...)

Veal Meatballs

  • SERVINGS: 6 to 8

Minibar • Los Angeles

Minibar's quirky menu is organized by "this" (hearty small plates like venison with mole), "that" (more hearty items like salmon-brie strudel) and "the other" (vegetarian options such as yuca biscuits with smoked gouda). These tender, chorizo-spiked meatballs are considered "that."

  1. 4-inch piece of chorizo, finely diced
  2. 1/2 small white onion, minced
  3. 1/2 cup minced bell pepper
  4. 2 large garlic cloves, minced
  5. 1/4 cup plus 2 tablespoons chopped cilantro
  6. 2 pounds ground veal
  7. Kosher salt and freshly ground pepper
  8. 2 tablespoons vegetable oil
  1. In a medium skillet, cook the chorizo over moderate heat just until crisp. Add the onion, bell pepper and garlic and cook until softened. Stir in 1/4 cup of the cilantro and let cool.
  2. Gently mix the chorizo mixture with the veal and season well with salt and pepper. Roll the mixture into 1 1/2-inch meatballs and chill for 30 minutes.
  3. Preheat the oven to 450°. In a large ovenproof skillet, heat the vegetable oil. Add the meatballs and cook over moderately high heat until browned, about 5 minutes. Transfer the skillet to the oven and bake for 15 minutes, or until cooked through. Transfer the meatballs to a platter, sprinkle with the remaining cilantro and serve.
YOU MIGHT ALSO LIKE

Ratings

Average Rating

(0)

Comments

Add A Comment

    Add a Comment

    See our terms
    You must be logged in to comment. or
    advertisement
    You might also like
    advertisement
    The Dish
    Receive delicious recipes and smart wine advice 4x per week in this e-newsletter.
    The Wine List Weekly pairing plus best bottles to buy.
    F&W Daily One sensational dish served fresh every day.

    Congratulations to Mei Lin, winner of Top Chef Season 12.

    Join celebrity chefs, renowned winemakers and epicurean insiders at the culinary world's most spectacular weekend, the FOOD & WINE Classic in Aspen, June 19-21.