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Breaded veal meatballs

Mushroom kasha


Total: 35 min


15 min


20 min


1 serving
  • 100 g Ground veal
  • 30 g Whole-wheat bread
  • 1 Eggs
  • 50 g Button mushroom
  • 0.5 Onions
  • 30 g Breadcrumbs
  • 20 g Butter
  • 1 tablespoon Parsley
  • 15 mL Sunflower oil
  • 1 pinch Salt
  • 1 pinch Pepper


  • Remove the bread crust and soak the inside in a bowl with a little water.
  • Chop the onion and the parsley and mix with the meat and egg.
  • Squeeze the soaked bread in your hands to drain, add to the mix; form balls and roll them in breadcrumbs.
  • Brown the mushrooms cut in slivers in a little sunflower oil for 5 minutes and set aside.
  • Melt the butter in the same pan. Cook the meatballs over medium heat for 15 minutes while turning them regularly.
  • Mix with the mushrooms and reheat for a few minutes in a bain-marie.
  • Serve the breaded veal meatballs along with the mushroom kasha.

Recipe tips

  • To make your own breadcrumbs, grill stale bread and crumble it in a food processor.