Veal and ginger meatballs with yogurt sauce


One of my favorite no-fuss go-to weeknight meals involves various versions of meatballs which usually always include grated, fresh ginger. It’s fast and easy to throw together and reheats well. You can also toss them with rice or pasta or serve them with the side of your choice. For this particular recipe, I substituted ground veal for the usual beef, and cooked them with a tangy yogurt sauce.



Veal and ginger meatballs with yogurt sauce

1/2 lb ground veal
1 2 inch piece of ginger, finely grated
2 cloves of garlic, finely grated
2 small shallots, finely chopped
1/4 C oat bran or oatmeal
1 egg
Salt and pepper
1/2 C fat free yogurt or fromage blanc
1 t grated lime zest
2 T lime juice
1/2 t cayenne pepper

Combine the veal, ginger, garlic, shallots, oat bran and egg in a large bowl until just combined. Season with salt and pepper. Form into small meatballs, placing them in a small baking dish, without overlapping. In a separate bowl, whisk together the yogurt, zest, lime juice and cayenne pepper. Pour over the meatballs and bake at 350 degrees, about 25 minutes, turning the meatballs halfway through. Serve with additional sauce if you like.




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