Veal and Blue Cheese Appetizer Meatballs
  • 1 small onion, peeled
  • 1 pound ground veal
  • 1 cup dry breadcrumbs, divided
  • 3 ounces crumbled blue cheese
  • ¾ teaspoon salt
  • ½ teaspoon pepper
  • 2 large eggs
  • 3 Tablespoons milk
  • About 6 Tablespoons vegetable or canola oil for frying
  1. Chop the onion in a food processor fitted with the metal blade. Add the veal, ½ cup of the breadcrumbs, the cheese, salt, pepper, eggs, and milk. Process until they are thoroughly mixed.
  2. Form into approximately forty-five ¾-inch balls. Roll in remaining ½ cup breadcrumbs.
  3. Heat 3 Tablespoons oil in a large skillet until hot. Saute half the meatballs at a time over moderately high heat, turning them several times until cooked through and browned, about 10 minutes. Remove to paper towels. Add remaining oil to skillet and repeat with remaining meatballs. Serve hot using toothpicks. So good they don't need a sauce!
  4. Note: The cooked meatballs may be refrigerated up to 2 days or frozen in covered containers. Bring to room temperature and reheat at 400 degrees until hot, about 5 minutes.
Recipe by The Culinary Cellar at