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Veal-stuffed cornbread fritters in holiday cocktail sauce
These delicious baked veal and cranberry meatballs are dipped in buttermilk and coated with cornbread. They are a real hit at any holiday cocktail party.
YIELDS
28
TO
30
Ingredients
Green Cocktail Sauce
- 1 medium Granny Smith apple, peeled and diced
- 1 large green heirloom tomato, peeled and diced with seeds removed
- 1/2 bunch of cilantro or Italian parsley
- 1/2 cup green onions, sliced
- 1 teaspoon minced garlic
- 1/3 cup white wine vinegar
- 1/2 cup extra virgin olive oil
- Salt to taste
Veal-Stuffed Cornbread Fritters
- 1 lb ground veal
- 2 garlic cloves, minced
- 1/4 onion, diced
- 1 red cherry pimiento or Jalapeno, seeds removed, diced
- 1/4 cup dried sweetened cranberries
- 1/4 cup frozen corn kernels, thawed
- 1/4 cup parsley flakes, divided
- Seasoned salt and black pepper to taste
- 1 egg, slightly beaten
- 2 cups buttermilk
- 1 cup All purpose flour
- 2-4 cornbread muffins, (store bought optional), ground coarsely
- 2 cups tomato sauce
- Holiday skewers for serving
- Rosemary leaves for garnishing
Directions
Green Cocktail Sauce
- In a small saucepan, add vinegar, apple and tomato over medium heat and cook for five minutes.
- Transfer to the bowl of a food processor and pulse a few times for a coarse consistency.
- Add all ingredients and purée until smooth. Store in an airtight container in the refrigerator for up to three weeks. This makes two cups.
Veal-Stuffed Cornbread Fritters
- Preheat oven to 375°F. Line a 13- x 9-inch (33 x 23 cm) baking sheet with parchment paper, set aside.
- In a medium bowl, add veal, garlic, onion, pepper, cranberries, corn, one tablespoon parsley, salt, black pepper and mix well. Form into meatballs, set aside on baking sheet.
- Set up a dredging station by adding the egg, milk to a small bowl, flour in another bowl and coarsely ground cornbread to another bowl.
- Dip a veal meatball into the egg mixture, coat in flour, back to egg mixture, coat generously with cornbread, return to backing sheet. Repeat with the others.
- Transfer to oven and bake for 15 to 20 minutes or until an instant-read thermometer inserted in the center of the meat registers an internal temperature of 160°F.
- To serve, add the tomato sauce to a platter or bowl, drizzle with green cocktail sauce, garnish with rosemary, insert skewers into the veal & cornbread fritters, and serve with the dipping sauce.
