1 pound ground veal
1 apple, peeled and minced or grated
1/4 teaspoon salt
2 tablespoons Filippo Berio olive oil
1/2 cup red wine
In a bowl combine the veal, apple, egg and salt. With wet hands and form small elongated meatballs. Coat each one in flour and set aside.
Heat the olive oil in a large sauté pan and brown the croquettes evenly, then add the wine. Cover the pan and cook over low heat for 20 minutes. Serve hot.
This recipe is featured on show 2422 - Piedmont Food: Easy, Elegant and Classic.
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