Ingredients

3/4 lb ground lean veal

1 tbsp butter

1/2 cup finely chopped onion

1 tsp finely minced garlic

1/2 cup fine fresh bread crumbs

1 tsp dried tarragon

1/4 cup finely chopped parsely

1/8 tsp freshly grated nutmeg

1 egg, lightly beaten

1/4 cup freshly grated Parmesan cheese

2 tbsp heavy cream

Salt to taste, freshly ground pepper to taste

1/2 cup flour

2 to 4 tbsp olive oil

5 cups tomato sauce (see recipe)

1 lb spaghetti, cooked to desired doneness

Preparation

  1. Put veal in a mixing bowl.
  2. Heat butter in a saucepan, add the onion and garlic. Cook, stirring until mixture is wilted. Add to veal.
  3. Add the bread crumbs, tarragon, parsley, nutmeg, egg, cheese, cream, salt and pepper. Blend well.
  4. Shape the mixture into 18 balls. Dredge balls in flour and shake off excess.
  5. Heat enough oil in a skillet to reach a depth of about 1/8th inch. Add balls and cook, turning until evenly browned. Add to tomato sauce and cook 30 minutes. Serve over drained spaghetti.