Veal Klopsiki in Sauce
4 servings
30 minutes
Veal meatballs in sauce are tender and aromatic meatballs that have long been part of European cuisine. This recipe combines simplicity of preparation with exquisite flavor. The softness of veal, the slight spiciness of black pepper, and the freshness of parsley create a harmonious taste. The meatballs are cooked slowly, preserving their juiciness. The broth left after boiling becomes the base for a delicate sauce that enhances the dish's flavor. They are traditionally served with a side of rice, fresh vegetables, or salad, making the meal balanced. An ideal option for a family lunch or dinner that offers cozy gastronomic experiences.
1
Pass the meat through the grinder twice. Mix the minced meat with an egg, add salt, pepper, form 8 balls, and place them in a pot of hot water. The water should just cover the balls. Boil the meatballs on low heat for 15-20 minutes.
- Veal: 400 g
- Chicken egg: 1 piece
- Salt: to taste
- Ground black pepper: to taste
2
Prepare a sauce with the remaining broth, pour it over the meatballs, and sprinkle with herbs. Serve rice, salad, or fresh vegetables as a side.
- Parsley: 10 g