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 cubes
  • 300 g minced veal
  • 1 tbsp concentrated veal stock
  • 0.5 tbsp sesame seeds
  • a little pepper
  • Stock & vegetables
  • 4 saffron threads
  • 6 dl water
  • 1 tbsp concentrated veal stock
  • 100 g celery, cut into slices approx. 1 cm wide
  • 2 tomato, peeled, insides removed, cut into strips

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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.
  • Serve:

    Divide the stock and meatballs between 2 bowls.

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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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