Glazed Veal Meatballs

FOR THE MEATBALLS

4 Slices Bread (Preferably Whole Wheat Sandwich Bread)

2 oz. Milk

½ lb. Minced Veal Meat

2-3 Tbsp. Grated Parmigiano Reggiano Cheese or Grana Padano Cheese

1 Egg

Salt

Pepper

2 Tbsp. Chopped Parsley

Extra Virgin Olive Oil

2-3 Tbsp. Bianca Sweet White Vinegar

FOR THE SALAD

Mixed Salad Leaves (e.g. Iceberg Lettuce, Baby Red Chard, Arugula, Radicchio)

2 Tbsp. Mixed Seeds (Flax, Sunflower, Sesame, Pumpkin)

FOR THE VINAIGRETTE

2 Tbsp. Extra Virgin Olive Oil

Salt

Pepper

Minced Dill

1-2 Tbsp. Bianca Sweet White Vinegar

Place bread in a small food processor, and shred it finely. Transfer to a bowl and add milk. Stir to combine until the breadcrumbs are well soaked.

Transfer to a large bowl, and add the minced meat, cheese, egg, salt, pepper and chopped parsley.

Roll about half a tablespoon of the mixture into small balls.

Heat about a tablespoon oil in a large nonstick frying pan over medium heat. Cook the meatballs for 6–8 minutes on all sides until browned.

Add 2 to 3 tablespoons Bianca Sweet White Vinegar, and let it simmer until the sauce starts to caramelize (add a little water as needed).

SALAD

Place the mixed salad leaves in a bowl, and roughly break them.

In a small bowl, mix all the vinaigrette ingredients with a small whisk until creamy.

Pour the dressing on the salad leaves, add mixed seeds and mix well.

Serve a bunch of salad with meatballs on a dish and enjoy!