Veal meatballs with Aged Balsamic Vinegar of Modena PGI & Red Currant Sauce

Veal meatballs with Aged Balsamic Vinegar of Modena PGI & Red Currant Sauce

500 gr of ground veal
1 Egg
50 gr of grated Parmesan cheese
1 spoon of pitted olives
1 spoon of capers
2 anchovy fillets
Some leafs of Basil
Pink pepper
20 ml of White Wine
2 tablespoons salt
1 teaspoon pepper
1 cloves garlic
3 Sage Leaves
Bread crumbs
Antonio Aceto Balsamico di Modena Invecchiato IGP Carandini
2 Branches of Red Currant Berries
400 gr mix of broccoli and cauliflower

Suggested match

Antonio

Aged Balsamic Vinegar of Modena PGI

cad.

Method

Chop garlic, pitted olives, capers, the 2 anchovy fillets, basil and pink peper.
Add these ingredients to ground veal, egg, Parmesan Cheese Add and to 2 spoon of bread crumbs.

Mix altogether using your bare hands for best results and add salt and pepper.
Shape meatballs into the desired size.

Place the meatballs on a pan with olive oil and sage leaves and broil until the outside is slightly browned on both sides. Then add half glass of white wine.
Heat Antonio Aged Balsamic Vinegar of Modena with red berries and pink pepper for 2-3 minutes. Dress and garnish veal meatballs with Aged Balsamic Vinegar of Modena PGI and red currant sauce.

Thanks to the food blogger Un pizzico di Viola for this colorful and tasty recipe!

For special moments.
Try them with this recipe

Discover the range

For special moments.
Try them with this recipe

Our finest vinegars bear the names of our ancestors and come in two different categories:
The "dense" vinegars — Emilio Silver, Emilio Gold and Bianca — creamy in texture due to the high density of grape must, matured in wooden barrels.
The "aged" vinegars — Giuseppe Silver and Giuseppe Gold — left to mature in wooden barrels for many years.

Discover the range

Antonio

Aged Balsamic Vinegar of Modena PGI

Giuseppe

Aged Balsamic Vinegar of Modena PGI

Emilio Gold

Balsamic Vinegar of Modena PGI

Emilio Silver

Balsamic Vinegar of Modena PGI

Bianca

Sweet Wine Vinegar

Other recipes with Antonio.

Aged Balsamic Vinegar of Modena PGI