Delicious veal meatballs with the added flavor of fuet and a side of sauted vegetables. This recipe is perfect for a hearty and flavorful meal.
- 800 grams of minced veal
- 100 grams of fuet or salchichn
- 1 slice of bread
- 2 eggs
- 3 carrots
- 1 zucchini
- 1 white onion
- 1 red onion
- red bell pepper
- yellow bell pepper
- 200 milliliters of beer
- 200 milliliters of broth
- oil
- salt
- pepper
1. Chop the fuet or salchichn.
Peel and chop all the vegetables into cubes, reserving half of the carrot and onion. Saut the remaining vegetables in a pan. Season with salt and pepper and set aside. Remove the skin from the fuet or salchichn and chop it.
2. Mix the fuet or salchichn with the minced veal. In a bowl, combine the chopped fuet or salchichn with the minced veal, beaten eggs, and crumbled bread without crusts.
3. Fry the meatballs. Shape the mixture into meatballs and fry them until golden brown. Set them aside. In the same pan, saut the reserved carrot and onion for 10 minutes.
4. Prepare the sauce. Pour in the beer and broth, and let it reduce. Blend the mixture until smooth and pour it into a saucepan with the meatballs. Cook everything together for 5 minutes. Serve the meatballs with the sauted vegetables.