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Veal Meatballs in Brandy Cream Sauce

Inspired by the great chefs of northern Italy, these meatballs feature a veal and pork blend for both tenderness and flavor. Exquisitely seasoned, these veal meatballs are bathed in a luscious cream sauce splashed with a touch of brandy. A rich, delicious dish - serve over rice or pasta and bring home that Old World tradition. Eight large 1 1/2 oz. veal meatballs plus sauce, 20 oz. total, serves 4-6 as an elegant entree.
$36.95

In Stock

Item #: A-503

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Preparation
Microwave: Pierce an approximate one inch hole into top of pouch. Do not remove product from pouch. Place in a microwave-safe dish. Cooked thawed product for 3 minutes and frozen product for 5 minutes or until meatballs are heated to an internal temperature of 165°F. Allow meatballs to rest for 5 minutes. Remove from pouch before serving.
Water Bath: Fill pot ¾ with water and bring to a boil on stove top. Once water is at a rolling boil turn off heat, place pouch into water and keep covered. Cook thawed product for 15 minutes and frozen product for 40 minutes or until meatballs are heated to an internal temperature of 165°F. Allow meatballs to rest for 5 minutes. Remove from pouch before serving.
Oven: Preheat oven to 375°F. Remove meatballs from pouch and place in baking pan. Add ½ cup of water. Cover with foil and place in the oven. Cook thawed product for 20 minutes and frozen product for 40 minutes or until meatballs are heated to an internal temperature of 165°F. Allow meatball to rest 5 minutes.
Ingredients

Meatballs: Veal, Pork, Seasoned Breadcrumb (Plain Breadcrumb, Grana Padano, Pecorino Romano, Salt, Black Pepper), Eggs, Parsley, Garlic, Raisins, Ground Nutmeg.
Brandy Sauce: Beef Stock, Heavy Cream, Brandy (100 Proof), Onion, Margarine (Unsalted), Salt, Cloves, Nutmeg, Cinnamon, Ginger, Black Pepper.

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