Name: Veal meatballs with gazpacho salsa
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Ingredients: 1 tablespoon olive oil; 1 large brown onion, finely chopped; 2 clove garlic, crushed; 500 gram veal mince; 2 tablespoon finely chopped fresh oregano; 1 1/2 cup (120 grams) finely grated parmesan cheese; 1 cup (70 grams) stale breadcrumbs; 1 egg; vegetable oil, for shallow-frying; Gazpacho salsa; 1 lebanese cucumber, seeded, finely chopped; 1 green capsicum, finely chopped; 1/2 red onion, finely chopped; 1 tomato, seeded, finely chopped; 2 tablespoon olive oil; 1 tablespoon sherry vinegar

Veal meatballs with gazpacho salsa

Seasoned with oregano and fresh grated parmesan, these veal meatballs with gazpacho salsa make a great shared party platter.

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Makes 40 Item

Prep

10M

Cook

15M

Total

25M

Ingredients

1 tablespoon olive oil

1 large brown onion, finely chopped

2 clove garlic, crushed

500 gram veal mince

2 tablespoon finely chopped fresh oregano

1 1/2 cup (120 grams) finely grated parmesan cheese

1 cup (70 grams) stale breadcrumbs

1 egg

vegetable oil, for shallow-frying

Gazpacho salsa

1 lebanese cucumber, seeded, finely chopped

1 green capsicum, finely chopped

1/2 red onion, finely chopped

1 tomato, seeded, finely chopped

2 tablespoon olive oil

1 tablespoon sherry vinegar

Method

Veal meatballs with gazpacho salsa

1.Make gazpacho salsa.

2.In medium frying pan, heat oil; cook onion and garlic, stirring, until onion softens. Cool 5 minutes.

3.In a large bowl, combine onion mixture, veal, oregano, cheese, breadcrumbs and egg. Roll rounded tablespoons of the veal mixture into balls.

4.Heat vegetable oil in large frying pan; shallowfry meatballs, in batches, until cooked through. Drain on absorbent paper. Serve hot with salsa.

Gazpacho salsa

5.In small bowl, combine ingredients.

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Ingredients

Method

Veal meatballs with gazpacho salsa

Gazpacho salsa

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