Juicy veal meatballs in saffron sauce

Juicy veal meatballs in saffron sauce

Total: 40 min. | Active: 40 min.
Nutritional value / person: 346 kcal
, Fat: 15 g
, Carbohydrate: 19 g
, Protein: 35 g

Ingredients

2 person

Hint:


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center
kochen@bettybossi.ch

Veal meatballs

½ bread roll, (approx. 25 g), cut into cubes
½ bunch parsley, finely chopped
300 g minced veal
1 tbsp Fine Food Fond de veau concentré
½ tbsp sesame seeds
a little pepper

Stock & vegetables

4 Fine Food Greek Saffron
6 dl water
1 tbsp Fine Food Fond de veau concentré
100 g celery, cut into slices approx. 1 cm wide
2 tomatoes, peeled, insides removed, cut into strips
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How it's done

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Veal meatballs

Mix the bread rolls with all the ingredients up to and including sesame, season and knead well. With wet hands, shape into 12 balls.

Stock & vegetables

Bring the saffron to the boil in the water with the veal stock concentrate. Add the meatballs, celery and tomatoes to the stock and simmer for about another 10 mins.

Good to know
Serve: Divide the stock and meatballs between 2 bowls.

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