Fresh-tasting spinach and mellow Gruyère are delicious flavors to add to the delicate veal, and these can be served either plain or with a sauce. There’s a lot of flavor in the meatballs themselves.
2 tablespoons unsalted butter
2 shallots, chopped
2 cups firmly packed baby spinach leaves, rinsed and dried
1 large egg
2 tablespoons dry vermouth or dry white wine
1/2 cup panko breadcrumbs
1 cup grated Gruyère
2 tablespoons chopped fresh parsley
11/4 pounds ground veal
Salt and freshly ground black pepper to taste
Vegetable oil spray
For dipping:
1 cup Herbed Tomato Sauce or purchased marinara sauce, heated
1. Preheat the oven to 450°F. Line a rimmed baking sheet with heavy-duty aluminum foil, and spray the foil with vegetable oil spray.
2. Heat butter in a small skillet over medium-high heat. Add shallots, and cook, stirring frequently, for 3 minutes, or until shallots are translucent. Add spinach to the skillet, and continue to cook, stirring frequently, for 2 minutes, or until spinach is wilted.
3. While vegetables cook, whisk egg and vermouth in a mixing bowl, and add breadcrumbs, cheese, and parsley, and mix well.
4. Add vegetable mixture and veal to the mixing bowl, season to taste with salt and pepper, and mix well again. Make mixture into 11/2-inch meatballs, and arrange meatballs on the prepared pan. Spray tops of meatballs with vegetable oil spray.
5. Bake meatballs for 12 to 15 minutes, or until cooked through. Remove the pan from the oven, and serve immediately, accompanied by a bowl of Herbed Tomato Sauce for dipping.
Note: The veal mixture can be prepared up to 1 day in advance and refrigerated, tightly covered. Also, the meatballs can be baked up to 2 days in advance and refrigerated, tightly covered. Reheat them in a 350°F oven, covered, for 10 to 12 minutes, or until hot.