Veal Meatballs In Port Sauce

1. 1

   In a bowl or large measuring cup, combine chicken and beef broth.

2. 2

   In a small saucepan over medium heat, combine 3 cups broth mixture and port.

3. 3

   Bring to a boil, then turn off heat and keep warm.

4. 4

   In a large saucepan or casserole over medium-low heat, melt butter, then stir in flour until smooth.

5. 5

   Add broth and port mixture, salt, pepper and sugar to taste.

6. 6

   Simmer until slightly thickened and smooth, about 4 to 5 minutes.

7. 7

   Keep warm.

8. 8

   In bowl of a food processor, combine veal, egg yolks, bread crumbs, Parmigiano-Reggiano and salt to taste.

9. 9

   Add 4 to 5 tablespoons of remaining broth mixture.

10. 10

    Process 1 minute to blend well.

11. 11

    Remove blade, and shape mixture into about 30 balls, approximately 1 1/2 inches in diameter.

12. 12

    Bring sauce to a simmer, add meatballs and simmer until firm and cooked through, about 4 to 6 minutes.

13. 13

    Serve with the sauce.

* Per serving · 4 servings · Values may vary.