Meatballs deserve a second thought in the summer months. These rose veal meatballs make a perfect summer evening meal when served with a light and refreshing raw courgette ‘spaghetti’ salad.

  • Ingredients
  • 300g Minced rose veal
  • 300g Minced pork
  • ½ Cup breadcrumbs
  • 3 tbsps milk
  • 2 Eggs
  • 30g Grated Parmigiano Reggiano
  • Bunch of sage leaves, finely chopped
  • Pinch of cayenne pepper
  • 1 Onion, finely chopped
  • 4 Garlic cloves, finely chopped
  • 450g Plum tomatoes, roughly chopped
  • 150ml Red wine
  • 300ml Beef stock
  • 1 tbsp Worcestershire sauce
  • 2 Bay leaves
  • Fresh basil leaves
  • Freshly ground salt and pepper
  • Olive oil

Cooking Instructions

  1. Prepare the tomato sauce. Sautee the onion and garlic with the olive oil in a cast iron pot with deep sides until translucent.
  2. Add the plum tomatoes on medium heat for another 5 minutes, then add the red wine, beef stock, Worcestershire sauce.
  3. Puree with a hand blender until smooth.
  4. Season with salt and pepper to taste.
  5. Add the bay leaves and simmer for 20 minutes.
  6. Meanwhile, prepare the meatballs. Soften the breadcrumbs in the milk for a few minutes while you mix the veal, pork, sage, cayenne pepper, salt and pepper and Parmigiano with your hands.
  7. Add in two beaten eggs and the softened breadcrumbs.
  8. Shape and roll the mince into squash ball sized meatballs, and add them to the simmering tomato sauce.
  9. Cover the pot and cook on low for at least 45 minutes.

Please Note: Whilst all our recipes are developed, tried and tested by our Executive Chef, variances in native and rare breed animals can differ immensely, therefore cooking times are a guide only. Please ensure all products are cooked through and hot before serving.