Juicy Veal Meatballs in Saffron Sauce

Total time: 40m
Preparation Time: 40m

For 2 people

Nutritional Information

Contains 346 Kcal, 35g Protein, 19g Carbohydrates, 15g Fat


  • Veal Meatballs
  • 0.5 bunch parsley, finely chopped
  • 0.5 bread roll, (approx. 25 g), cut into small cubes
  • 300 g minced veal
  • 1 tbsp. concentrated veal stock
  • 0.5 tbsp. sesame seeds
  • a little pepper
  • Court Bouillon & Vegetables
  • 4 saffron threads
  • 6 dl Water
  • 1 tbsp. concentrated veal stock
  • 100 g celery, cut into 1-cm-wide pieces
  • 2 tomatoes, peeled, insides removed, cut into strips

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  • Veal Meatballs

    Mix the bread rolls with the remaining ingredients including sesame, season and knead well. With wet hands, shape into 12 balls.
  • Court Bouillon & Vegetables

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

    Sud und Fleischbällchen in 2 Schalen verteilen.

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Products used in this recipe

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Due to seasonality or for logistical reasons it can occur that an ingredient is not available for this recipe. We thank you for your understanding and apologise for any inconvenience.

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