Veal meatballs

    1 hour 5 min

    Tender veal meatballs are cooked and served in an onion and red pepper sauce. Serve with pasta or creamy mashed potatoes.


    Dorset, England, UK
    5 people made this

    Serves: 6 

    • For the meatballs
    • 450g (1 lb) veal shoulder
    • 110g (4 oz) fresh white breadcrumbs
    • 1 onion, chopped
    • 1 teaspoon minced fresh herbs, of your choice
    • salt and pepper, to taste
    • 2 eggs, lightly beaten
    • brown breadcrumbs, for coating
    • 55g (2 oz) butter
    • For the sauce
    • 2 onions, chopped
    • 1 red pepper, seeded and sliced
    • 25g (1 oz) plain flour
    • 450ml (3/4 pt) chicken stock
    • 1/2 wine glass white wine

    Prep:15min  ›  Cook:50min  ›  Ready in:1hr5min 

      For the meatballs:

    1. Trim and mince the veal. Add white breadcrumbs, onion, herbs and seasoning. Add eggs to bind, then roll into balls and coat with brown breadcrumbs.
    2. Melt butter in a frying pan, add the meatballs and fry gently until golden brown. Lift from pan and keep warm.
    3. For the sauce:

    4. Add onion and red pepper to frying pan and cook and stir for 10 minutes until soft. Stir in flour and cook until golden brown. Gradually stir in stock and wine. Bring to the boil and whisk to get a smooth sauce.
    5. Add meatballs, cover and simmer over a medium heat for 25 to 30 minutes.


    Instead of making the veal mince yourself, to save time you can have your butcher mince it for you, or buy veal mince from the supermarket.

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    Reviews in English (1)


    Added Manghetto cheese into Meatballs gave a little more depth to flavour. Sauce needed something extra, well worth developing  -  04 Jul 2015