Veal meatballs


  • 500g ground beef
  • 1 big onion
  • 1 red capsicum
  • 1 celery stub
  • 600g chopped tomato
  • 2 teaspoons of paprika
  • salt and pepper
  • 1 basil
  • 1 parsley


Knead the meat with a drizzle of olive oil then form into balls the size of a ping pong ball or slightly larger. You will fry them in a pan with 2-3 tablespoons of oil until they are golden brown, about 5-10 minutes. Don't worry if they are not soaked, they will cook in the tomato sauce afterwards. Remove the meatballs to a plate, add 2 more tablespoons of oil and sauté the onion and pepper, chopped into small cubes, for 8-10 minutes. Meanwhile, put the tomatoes and basil in a blender and blend until everything becomes a juice!

When the onion and pepper have softened, add the meatballs, tomato juice, spices and boil everything for 45 minutes, stirring occasionally! When ready add the parsley and mix again. As a side dish you can make mashed potatoes or rice!