Rosemary Veal/Pork Meatballs Recipe

These savory appetizer meatballs, seasoned with rosemary and garlic, get a touch of sweetness from chopped golden raisins. “They will be a hit at your next gathering,” assures Rhonda Maiani of Chapel Hill, North Carolina.

TOTAL TIME: Prep: 25 min. Cook: 20 min. MAKES:10 servings TOTAL TIME: Prep: 25 min. Cook: 20 min. MAKES: 10 servings Ingredients 1 cup (8 ounces) plain yogurt 1 jar (7-1/2 ounces) marinated artichoke hearts, drained and chopped 2 tablespoons prepared Italian salad dressing 1 garlic clove, minced MEATBALLS: 2 eggs, lightly beaten 3/4 cup soft bread crumbs 1/2 cup golden raisins, finely chopped 3 garlic cloves, minced 4 teaspoons dried rosemary, crushed 1-1/2 teaspoons salt 1 teaspoon pepper 1 pound ground veal / pork 1/4 cup canola oil Nutritional Facts 3 each: 188 calories, 13g fat (3g saturated fat), 73mg cholesterol, 513mg sodium, 10g carbohydrate (6g sugars, 1g fiber), 9g protein. Directions In a small bowl, combine the yogurt, artichokes, salad dressing and garlic; cover and refrigerate until serving. For the meatballs, in a large bowl, combine the eggs, bread crumbs, raisins, garlic, rosemary, salt and pepper. Crumble veal over mixture and mix well. Shape into 1-in. balls. In a large skillet, brown meatballs in oil OR bake at 350 degrees for 20 minutes…in small batches until no longer pink. Remove from stove top or oven and keep warm. Serve with yogurt sauce. Yield: 3-1/2 dozen (1-1/2 cups sauce).