Dhahran Theatre Group Cookbook, 1993


1 Small onion, peeled
1 Pound ground veal
1 Cup dry breadcrumbs
3 Ounces crumbled blue cheese
3/4 Teaspoon salt
1/2 Teaspoon pepper
2 Large eggs
3 Tablespoons milk
6 Tablespoons vegetable oil for frying


Chop the onion in a food processor fitted with the metal blade. Add the veal, 1/2 cup of the breadcrumbs, the cheese, salt, pepper, eggs, and milk. Process until they are thoroughly mixed. Form into approximately forty-five 3/4-inch balls. Toll in the remaining 1/2 cup breadcrumbs.

Heat 3 tablespoons oil in a large skillet until hot. Sauté half the meatballs at a time over moderately high heat, turning them several times, until they are golden and cooked through, about 10 minutes. Remove to paper towels. Add the remaining oil to the skillet and repeat with the remaining meatballs. Serve the meatballs hot from a platter or chafing dish with toothpicks.

The meatballs may be refrigerated up to 2 days or frozen in a covered container. Bring to room temperature and reheat at 400? F. until hot, about 5 minutes.

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