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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Italian >> Italian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. In a bowl combine the veal, egg, bread crumbs, parsley, and pecorino and season with salt and pepper. Shape lightly into 1-inch balls (about 36). | 2. Heat 2 tablespoons of the oil in a frying pan. Cook the veal balls over medium heat until brown all over and just cooked through, about 12 minutes. Transfer to a plate lined with paper towels to drain. | 3. Add the remaining 2 tablespoons of oil to the pan and stir in the onions. Season with salt and cook over medium-low heat until the onions are limp, about 15 minutes, stirring often. Don't let the onions brown. | 4. Stir in the vinegar, sugar, and water. | 5. Return the meatballs to the pan and gently turn to coat them lightly in the sauce. Cover and cook over medium-low heat for 5 minutes, shaking the pan frequently. Transfer to a serving dish and cool. Serve at room temperature. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
veal	1	lb	ground	607.4680000000001	6.3467	98.3736	20.9894
egg	1			71.5	0.36	6.28	4.755
breadcrumb	1	cup		-	-	-	-
italian parsley	2	tablespoons	chopped	-	-	-	-
pecorino cheese	2 1/2	tablespoons	grated	-	-	-	-
salt black pepper			ground	-	-	-	-
olive oil	4	tablespoons		477.36	0.0	0.0	54.0
onion	2		sliced	88.0	20.548000000000002	2.42	0.22
red wine vinegar	3	tablespoons		8.493	0.1207	0.0179	0.0
sugar	1 1/2	1/2		1208.97	302.394	0.0	0.0
water	2	tablespoons		0.0	0.0	0.0	0.0

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.