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Tender Veal Meatballs

Veal Public
Course: Main course
Preparation time: 20 minutes
Cooking time: 40 minutes
Energy: 444 kcal / serving

Instructions

  • 1.   Season the ground veal with salt and pepper, add half of the crumbled thyme and grated mozzarella. Mix well and form meatballs. Roll them in flour. Heat a sauté pan with a drizzle of olive oil and 1 crushed garlic clove. Quickly brown the veal meatballs over high heat and set them aside.
  • 2.   In the same sauté pan, brown the chopped onions, add the tomato pulp and simmer for 20 minutes over medium heat. Arrange the veal meatballs on top of the tomato sauce, add capers, olives, and diced preserved lemon. Continue cooking for about 10 minutes.
  • 3.   Prepare the bread croutons. Preheat the oven to 180°C (350°F). Rub the bread slices with the remaining garlic and brush them with olive oil. Sprinkle them with the remaining crumbled thyme and bake for about 10 minutes. Break them into small pieces when they come out of the oven. Add the bread croutons to the veal meatballs and sprinkle with torn basil leaves.
  • 4.   Serve with rice or tagliatelle pasta.

Notes & Suggestions

  • Gourmand Magazine Issue 42 June - July 2019. Fresh Terrines.

Ingredients for servings

  • 500 g of ground veal
  • 2 garlic cloves
  • 3 stalk of thyme
  • 2 stalk of fresh basil
  • 1 tablespoon of caper
  • 50 g of green olive
  • 1 preserved lemon
  • 800 g of tomato pulp
  • 400 g of country bread cut into 2cm slices
  • 1 small olive oil
  • 150 g of grated mozzarella
  • 1 small flour
  • 2 onions
  • salt (according to taste)
  • pepper (according to taste)

Rates

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Nutritional information *

  •  
    Per serving
    % RDA
  • Energy value
    444 kcal
    22 %
  • Fat
    27,74 g
    40 %
  • of which saturated
    12,55 g
    63 %
  • Carbohydrates
    11,65 g
    4 %
  • of which sugar
    ?
    ?
  • Protein
    32,42 g
    65 %
  • Fibers
    5,46 g
    ?
  •   More data
* As an indication, before cooking, RDA of the EU.