Veal Meatballs in Spicy Orange Chili Sauce
Veal Meatballs in Spicy Orange Chili Sauce
Directions
- Preheat oven to 350º.
- Place ground veal in a large bowl and let rest while you gather other ingredients.
- In a separate bowl, whip eggs and milk together for 20 seconds or until incorporated.
- Sprinkle fresh herbs, cinnamon, salt, pepper and garlic over the meat mixture. Using your hands, work for about one minute until spices are incorporated. If using electric mixer, add paddle attachment and mix on medium-low speed for 30 seconds.
- Once spices are incorporated, add liquid into mixture and work by hand until incorporated—by hand around 3 minutes or by mixer around 1 minute. Slowly add 5 cups of bread crumbs to mixture until desired texture and density have been achieved.
- Portion to desired size and bake at 350º for 40 minutes, or until internal temperature reaches 165º.
- Remove meatballs from pan, draining off any excess grease and place in hotel pan. Cover with spicy orange sauce and bake in a covered dish for an additional 20 minutes.
Ingredients
- 6 cups bread crumbs, fresh, unseasoned
- 1/4 cup Nature's Best Dairy® Milk
- 1 tsp Peak Fresh Produce® Basil, finely chopped
- 2 tbsp Peak Fresh Produce® Garlic, Clove(s), minced
- 1 tbsp Peak Fresh Produce® Parsley, Fresh Italian Flat-Leaf, finely chopped
- 1/2 tsp Roma® Cinnamon, Ground
- 6 lb Roma® Veal, Ground, 80/20
- salt and pepper, to taste
- 1 tsp thyme leaves, finely chopped
- 5 West Creek® Egg(s)
Spicy Orange Chili Sauce
Directions
- Combine all ingredients in stock pot over low heat and whisk to incorporate.
- Stir occasionally and simmer for 25 minutes.
Ingredients
- 1 Assoluti® Diced Tomatoes, #10 can
- 3 cup ketchup, Sriracha
- 3 cup orange juice
- 2 tbsp Roma® Tomato Paste
- to taste salt and pepper
- 2 cup sugar, brown, light
