for 2 person

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

How it's done

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.

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