Lunchbreak: Veal and sweetbread meatballs, prepared by Bar Roma chef Fred Ramos

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Chef Fred Ramos

Bar Roma
5101 N. Clark Street

Veal and Sweetbread Meatballs

3 lbs ground veal
2 lbs poached veal sweetbreads
2 large Spanish onions, diced small and caramelized
4 cloves garlic, minced
1/2 lb rustic Italian bread, cubed
1 cup whole milk
5 whole eggs, whipped
1 cup grated Parmesan cheese
2 Tbs fresh parsley, chopped
1 Tbs fresh thyme, chopped
salt and pepper, to taste


2 lbs wild mushrooms, sliced
2 cloves garlic, minced
1/2 cup sliced onions, caramelized
1 cup Marsala wine
2 cups heavy cream
1 oz olive oil
2 oz whole butter, chopped
Ricotta Salata for garnish
salt and pepper, to taste

Soak the chopped bread with the milk and let sit until absorbed. In a large skillet saute the veal sweetbreads in olive oil and butter until crispy on all sides. Remove from pan and cool them off. Once the sweetbreads are cool dice into small bite size pieces and set aside. In a large bowl combine the ground veal and all the remaining ingredients. Gently mix until everything is incorporated, do not overmix! Once everything is mixed using a small ice cream scoop portion all the balls and lay on a parchment lined sheet pan. You can bake in the oven at 350 or saute them in a nonstick pan until golden on all sides and finish in the oven until internal temperature of 150 degrees. While the balls are cooking, saute the mushrooms in olive oil add the garlic cook for 1 minute. Add the marsala and reduce by half, then add the heavy cream and finish with the butter and salt and pepper. Spoon the sauce over the meatballs.


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