Spiced veal meatballs with creamy mustard sauce

Try our spiced veal meatballs served with a creamy mustard sauce. This dish is perfect for those who enjoy rich, comforting flavors, combining tender veal with warming spices and a smooth mustard sauce. Easy to prepare, these veal meatballs are ideal for a cozy family dinner or a gathering with friends. Follow our step-by-step guide to create this delicious and characterful dish.

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Preparation 30 min
Servings 16 Veal Meatballs
Level Débutant

Recipes > Main dishes > Spiced veal meatballs with creamy mustard sauce

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Note

These meatballs are delicious served with jasmine rice and sautéed vegetables.

Preparation steps

Meatball preparation

Step 1
In a large bowl, combine the ground veal, egg, onion, garlic, dried parsley, coriander, cumin, nutmeg, paprika, breadcrumbs, Espelette pepper, salt, and pepper.
Mix thoroughly until the mixture is well combined.
Step 2
Shape the mixture into 16 meatballs by rolling it between your hands.
Step 3
Heat olive oil in a skillet over medium heat.
Brown the meatballs on all sides for about 6 to 8 minutes, until fully cooked.
(Cooking time may vary depending on the size of the meatballs.)
Set aside.

Sauce preparation

Step 4
In the same skillet, deglaze with chicken stock.
Dissolve the cornstarch in the veal stock, then add the mustard and cream.
Step 5
Stir and let simmer over low heat for 3 to 5 minutes until the sauce thickens slightly.
Add the meatballs and coat them well with the sauce.

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Spiced veal meatballs with creamy mustard sauce

Note

These meatballs are delicious served with jasmine rice and sautéed vegetables.

Ingredients

For Veal Meatballs

Veal (Ground) : 450 grams
Egg : 1
Onion (Finely chopped) : 1
Garlic Cloves (Minced) : 2
Parsley (Dehydrated) : 1 tablespoon
Cilantro (Powder) : 1 teaspoon
Cumin Powder : 1/2 teaspoon
Nutmeg (Powder) : 1/2 teaspoon
Paprika powder : 1 teaspoon
Breadcrumbs : 1 tablespoon
Salt : 1/2 teaspoon
Pepper : 1/2 teaspoon
Espelette pepper (Flakes) : 1/2 teaspoon
Olive oil : 3 tablespoons

For Creamy Mustard Sauce

Chicken broth : 200 milliliters
Mustard : 1 teaspoon
Whipping cream 30% : 3 tablespoons
Corn starch : 1/2 teaspoon

Preparation steps

Meatball preparation

In a large bowl, combine the ground veal, egg, onion, garlic, dried parsley, coriander, cumin, nutmeg, paprika, breadcrumbs, Espelette pepper, salt, and pepper.
Mix thoroughly until the mixture is well combined.
Shape the mixture into 16 meatballs by rolling it between your hands.
Heat olive oil in a skillet over medium heat.
Brown the meatballs on all sides for about 6 to 8 minutes, until fully cooked.
(Cooking time may vary depending on the size of the meatballs.)
Set aside.

Sauce preparation

In the same skillet, deglaze with chicken stock.
Dissolve the cornstarch in the veal stock, then add the mustard and cream.
Stir and let simmer over low heat for 3 to 5 minutes until the sauce thickens slightly.
Add the meatballs and coat them well with the sauce.