Steamed vegetables and savory, tender veal meatballs.
One pound of ground veal, an egg, 2 TB breadcrumbs, 5 ounces of grated hard cheese (Tomme Collins); one medium onion, grated; 3 large cloves of garlic, grated; 1/2 bag of spinach, blanched and chopped.
Mix together, fry up a test piece and adjust for salt. Let set in the refrigerator for an hour.
This made 17 just-larger-than-golfball-sized meatballs. I place them in a lightly oiled skillet and put them in a preheated 400f oven for 18 minutes.
They are not fully cooked through, the point of baking was to get them to hold their shape. I removed them from the pan.
A bunch of spring onions and a 4-ounce package of shitaake mushrooms are sliced and sauteed. To that, a cup of mushroom stock is added to deglaze the pan. The stock is reduced by about half in ten minutes.
Eight ounces of sour cream are added, along with the meatballs.
They simmer together for 10 minutes, until the meatballs are cooked through.