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Prep Time: 25 Minutes Cook Time: 0 Minutes |
Ready In: 25 Minutes Servings: 10 |
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These savory appetizer meatballs, seasoned with rosemary and garlic, get a touch of sweetness from chopped golden raisins. They will be a hit at your next gathering, assures Rhonda Maiani of Chapel Hill, North Carolina.. Ingredients:
1 cup (8 ounces) plain yogurt |
1 jar (7-1/2 ounces) marinated artichoke hearts, drained and chopped |
2 tablespoons prepared italian salad dressing |
1 garlic clove, minced |
meatballs: |
2 eggs, lightly beaten |
3/4 cup soft bread crumbs |
1/2 cup golden raisins, finely chopped |
3 garlic cloves, minced |
4 teaspoons dried rosemary, crushed |
1-1/2 teaspoons salt |
1 teaspoon pepper |
1 pound ground veal |
1/4 cup canola oil |
Directions:
1. In a small bowl, combine the yogurt, artichokes, salad dressing and garlic; cover and refrigerate until serving.
2. For the meatballs, in a large bowl, combine the eggs, bread crumbs, raisins, garlic, rosemary, salt and pepper. Crumble veal over mixture and mix well. Shape into 1-in. balls.
3. In a large skillet, brown meatballs in oil in small batches until no longer pink. Remove with a slotted spoon and keep warm. Serve with yogurt sauce. Yield: 3-1/2 dozen (1-1/2 cups sauce).
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