Veal & Pine Nut Meatballs with Risoni

Cuisine: Italian

Prep time:

Cook time:

Serves: 6

Veal is often overlooked when it comes to red meat, but has a wonderful delicate flavour and all the nutrition of beef and is perfect when using oregano.


To make a summery sauce, use 6 large yellow tomatoes instead of canned tomatoes.
Meatballs will freeze well for up to 3 months.

  • 100g ciabatta, soaked in 200ml milk for ten minutes or until milk absorbed
  • 1kg veal mince
  • 1 small brown onion, diced
  • 2 cloves garlic, crushed
  • 2 tbsp pine nuts
  • 1 tbspHerbie’s Oregano
  • ½ tsp Herbie’s Ground Cumin
  • 1 tsp lemon zest
  • 1 large egg,
  • ½ tsp salt & pepper
  • Sauce:
  • 1 400ml tin crushed tomatoes + 200ml water
  • 1 clove garlic, crushed
  • 1 tbsp olive oil
  • pinch salt & sugar
  • To serve:
  • 500g risoni, cooked until al dente
  • fresh basil & grated parmesan

  1. Preheat oven to 200C.
  2. Combine all meatball ingredients and pulse in a food processor until combined (or mix well in a bowl with your hands). Shape into golf ball sized pieces and place on a lined baking tray. The mixture should make 30-32 meatballs.
  3. Cook meatballs in hot oven for 10 minutes, then turn them over for a further 10 minutes.
  4. Meanwhile, combine sauce ingredients and simmer, stirring, for 15 minutes.
  5. Add cooked meatballs to sauce and serve with risoni, basil leaves and parmesan.