Glazed veal meatballs

Name: Glazed veal meatballs - Gina L.
Ingredients: 800 g boiled veal (leftover from soup) 4 boiled carrots 1 zucchini 2; 3 tablespoons butter 3 tablespoons breadcrumbs salt and pepper to taste 1/2 teaspoon smoked paprika 2 tablespoons fresh finely chopped parsley 2 eggs for glazing: 2 tablespoons honey 2 tablespoons soy

Meat - Glazed veal meatballs by Gina L. - Recipia

Glazed veal meatballs are a great solution for leftover boiled meat from soup. The meat is easily minced and then combined with carrots, zucchini, eggs, and a bit of breadcrumbs, without the need for frying. After baking, the meatballs are brushed with a simple glaze made of honey, soy sauce, balsamic vinegar, and hot sauce. We served them with basmati rice, which pairs well with the sweet and spicy flavor of the glaze. Quick Info Preparation time: about 30-40 minutes, not including the time needed to boil the meat and carrots Baking time: 25 minutes Resting time before baking: 15-20 minutes Total time: approximately 45-60 minutes, if the ingredients are already cooked Servings: the number of servings is not specified and depends on the size of the meatballs Difficulty: easy Recipe type: oven-baked meatballs, suitable for lunch or dinner, served with rice Ingredients For the meatballs 800 g boiled veal, leftover from soup 4 boiled carrots 1 raw zucchini 2-3 tablespoons butter 3 tablespoons breadcrumbs Salt, to taste Pepper, to taste 1/2 teaspoon smoked paprika 2 tablespoons fresh parsley, finely chopped 2 eggs For the glaze 2 tablespoons honey 2 tablespoons soy sauce 1 tablespoon balsamic vinegar 1 teaspoon hot pepper jam or other hot sauce 1 tablespoon sesame seeds For serving Basmati rice Instructions 1. Prepare the veal Cut the boiled meat into pieces and place it in the food processor. You can chop or mince it until you achieve a fine mixture, but it doesn’t need to be completely homogeneous. Add the butter, a pinch of salt, pepper, and finely chopped parsley. Process again until the ingredients are well combined. Transfer the meat to a separate bowl. 2. Chop the vegetables Place the boiled carrots and the raw zucchini, cut into cubes, in the food processor. Chop the vegetables, then add them to the veal mixture. The zucchini adds moisture to the mixture, while the carrots bring a slight sweetness. There’s no need to cook the zucchini beforehand. 3. Form the meatball mixture Add the eggs, smoked paprika, breadcrumbs, and additional salt and pepper if necessary to the meat and vegetable mixture. Mix until the ingredients are evenly distributed. The mixture should be moldable. If needed, let it sit for a while before forming, but the recipe does not require adding other ingredients. 4. Shape the meatballs Wet your hands and form meatballs of similar sizes. Wet hands help prevent the mixture from sticking and make shaping easier. Place the meatballs on a large baking tray lined with parchment paper. Let them rest for 15-20 minutes before baking. 5. Bake the meatballs Preheat the oven to 180 degrees Celsius. Bake the meatballs for about 20 minutes or until they are golden brown on top. Since they will be glazed later, there’s no need to leave them in the oven for too long after they have browned. 6. Prepare the glaze While the meatballs are baking, mix honey, soy sauce, balsamic vinegar, hot pepper jam, and sesame seeds in a bowl. Stir until you achieve a uniform mixture. The glaze has both sweet and salty components, with a hint of spiciness. If you are using hot sauce instead of pepper jam, mix it well with the other ingredients before applying. 7. Glaze the meatballs Remove the tray from the oven and brush the baked meatballs with the prepared glaze. Use a brush to distribute the mixture evenly over their surface. Return the tray to the oven for another 5 minutes. During this time, the glaze heats up and adheres to the meatballs. 8. Serve Serve the glazed veal meatballs with basmati rice. The rice is prepared separately, and the meatballs can be served immediately after being taken out of the oven. Why I make this recipe often It’s a useful option for leftover boiled meat from soup. Instead of going to waste, the meat is minced and transformed into a different dish, with a more pleasant texture thanks to the vegetables and eggs. The fact that the meatballs are baked rather than fried simplifies the preparation. There’s no need to work in batches or turn them in a pan. After shaping, they go directly onto the tray, and at the end, they receive the glaze. Tips The veal should be already boiled and well minced before being mixed with the other ingredients. Larger pieces can make the meatballs difficult to shape. If the carrots were boiled in soup and are very soft, chop them without turning them into a complete puree. A slightly coarser texture helps keep the mixture pleasant. Keep the amount of breadcrumbs in the recipe and check the texture before shaping the meatballs. The raw zucchini can make the mixture wetter, and the breadcrumbs help bind it. Wet your hands again between shaping the meatballs, especially if you notice the mixture starting to stick. The salt should be checked before shaping, as the meat may already be salty from the soup, and the soy sauce in the glaze is also salty. Substitutions Boiled veal is the base of the recipe and should not be replaced if you want to keep the dish in its original form. The recipe is specifically designed for leftover meat from soup. In the glaze, hot pepper jam can be replaced with any other hot sauce, as mentioned in the recipe. Basmati rice is the recommended side dish, but it is not mixed into the meatball mixture. If you do not prepare it, the meatballs can also be served without the mentioned side. Variations You can make the meatballs smaller or larger, depending on how you want to serve them. It’s helpful for the pieces to be similar in size so they bake at about the same time. For a more pronounced flavor, keep the smoked paprika in the mixture and do not omit it. It adds a subtle smoky note without changing the structure of the dish. If you prefer a less spicy glaze, use a smaller amount of the hot ingredient. The base components of the glaze remain honey, soy sauce, balsamic vinegar, and sesame. Serving ideas The meatballs are served with basmati rice, as indicated in the recipe. Simple rice allows the glaze to remain the main element of the dish. You can place them on the table immediately after the additional 5 minutes of baking, while the glaze is still well adhered to the surface of the meatballs. Frequently asked questions Can I use leftover boiled veal from any soup? Yes. The recipe is designed for boiled veal leftover from soup. It’s important that it is cut and minced before being mixed with the other ingredients. Is the zucchini added raw? Yes, the zucchini is cut into cubes and chopped raw in the food processor. The carrots, on the other hand, must be boiled. Why are the meatballs allowed to rest before baking? In the recipe, the meatballs are left for 15-20 minutes after shaping and before being placed in the oven. This step is part of the preparation and helps the mixture set before baking. When is the glaze added? The glaze is applied after the meatballs have baked and browned, using a brush. After glazing, the meatballs bake for another 5 minutes. Can I omit the sesame from the glaze? Sesame seeds are part of the glaze ingredients. If you choose not to use them, the rest of the mixture can be prepared the same way, but the glaze will not be exactly as in the original recipe. Nutritional values The values below are estimates and can vary depending on how lean the veal is, the exact amount of butter used, the size of the meatballs, and the amount of rice served. For one serving of meatballs, without rice, the estimate is about 300-380 kcal, 28-35 g protein, 12-18 g carbohydrates, and 14-20 g fat. A serving that includes basmati rice can reach approximately 450-550 kcal, depending on the amount of rice. The glaze contributes honey and soy sauce, while the butter, eggs, and meat primarily influence the amount of fat and protein. These values are not calculated based on an exact portioning, as the recipe does not specify the number of meatballs or the amount of rice used for serving. Storage and reheating Leftover meatballs should be stored in the refrigerator in a sealed container. Because they are glazed, it’s best to consume them within a few days while the texture and glaze remain pleasant. They can be reheated in the oven on a tray until warm. Reheating should be done carefully, as the honey-based glaze can caramelize too much if the meatballs are left at high temperature for too long. Basmati rice should be stored separately from the meatballs if not consumed at the same meal. When serving, each component can be heated separately and then plated together.

Glazed veal meatballs

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