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© Copyright 1995-2023, Clay Irving <clay@panix.com>, Manhattan Beach, CA USA
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2 pound lean, fat-trimmed ground veal shoulder
2 teaspoon salt
2 garlic cloves, minced
2 teaspoon paprika
2 teaspoon thyme
2 bay leaves, crumbled
1 teaspoon anise or fennel seeds
¼ teaspoon black pepper
¼ teaspoon cayenne pepper or more, to taste
½ cup chianti wine
A few drops of liquid smoke seasoning, optional
Have the trimmed of fat and ground, or grind it yourself. Combine with remaining ingredients and mix lightly. Gently shape into 16 patties. Wrap and freeze, if desire. Broil or barbeque for 2 minutes on each side, 3 minutes, if frozen.