Provided by William Grimes
Categories dinner, sauces and gravies, main course
Time 30m
Yield 4 servings
Number Of Ingredients 11
Steps:
- In a bowl or large measuring cup, combine chicken and beef broth. In a small saucepan over medium heat, combine 3 cups broth mixture and port. Bring to a boil, then turn off heat and keep warm.
- In a large saucepan or casserole over medium-low heat, melt butter, then stir in flour until smooth. Add broth and port mixture, salt, pepper and sugar to taste. Simmer until slightly thickened and smooth, about 4 to 5 minutes. Keep warm.
- In bowl of a food processor, combine veal, egg yolks, bread crumbs, Parmigiano-Reggiano and salt to taste. Add 4 to 5 tablespoons of remaining broth mixture. Process 1 minute to blend well. Remove blade, and shape mixture into about 30 balls, approximately 1 1/2 inches in diameter.
- Bring sauce to a simmer, add meatballs and simmer until firm and cooked through, about 4 to 6 minutes. Serve with the sauce.
Nutrition Facts : @context http, Calories 485, UnsaturatedFat 13 grams, Carbohydrate 17 grams, Fat 30 grams, Fiber 1 gram, Protein 32 grams, SaturatedFat 14 grams, Sodium 1205 milligrams, Sugar 2 grams, TransFat 1 gram
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