Sarette Alla Mannaggia, Or Walnut-Crusted Veal Meatballs With Balsamic Reduction

1. 1

   Grind the walnuts in the food processor. Pour into a shallow dish and mix in a pinch of salt and fresh ground pepper.

2. 2

   Roll the veal into silver dollar-sized balls. Coat with the walnuts by rolling in the shallow dish. Set aside.

3. 3

   Heat the olive oil in a frying pan over a medium-high flame. Once hot, place the meatballs into the dish. Do not overcrowd.

4. 4

   Brown each side of the meatballs, rotating them until each side achieves a golden brown color.

5. 5

   Remove once cooked and set aside on a dish to cool for a minute or so.

6. 6

   Heat second pan to medium-low. Add balsamic. Let it simmer for about 15 minutes to reduce. Liquid should still be slightly runny, not too syrupy.

7. 7

   Peel and core apples. Slice to about 1/8-1/4 inch thickness. Set aside

8. 8

   Place meatballs in a shallow dish, four to six per plate. Place apples on top. Drizzle balsamic over the dish and serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.