Recipe of the Month:    

Veal Meatballs -6 servings

Ingredients:

1 cup bread crumbs           

1/2 cup water  

1/2 cup wine  

1 cup finely minced red onion

1  clove garlic minced  

1/4 cup chopped parsley  

1 teaspoon fresh oregano

1 egg, slightly beaten  

1 pound lean veal  

Salt & black pepper  

1 teaspoon seasoning salt  

1/2 cup breadcrumbs

Olive oil, for frying

Directions:   

 In a small bowl soak the bread crumbs in the wine, then squeeze dry.  In a large bowl combine the bread crumbs and the remaining ingredients except olive oil, mixing with your hands until smooth.  Cover and chill for half an hour.  

Shape the veal mixture into 1-inch balls.  in a large frying pan over medium heat, saute the meatballs in batches in he oil, turning to brown evenly on all sides.  Repeat until all meatballs are cooked.  Serve in tomato sauce with pasta of choice.    

Feature Wine of the Month:

With deep red ruby color with a fruit-forward bouquet of black cherry, plum and currant accented by a touch of sweet spice  - this wine goes perfectly well with such entree as our Recipe of the Month - veal meatballs and pasta.