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Veal meatballs with Vietnamese-style sauce

Veal, spinach and rice Panko or regular breadcrumbs
The ultimate crispy veal meatballs
  • Preparation 15 minutes
  • Cooking 24 minutes
  • Power 200°C (400°F)
  • Quantity serves 4
See ingredients

INGREDIENTS FOR THE MEATBALLS

  • 15 g (1 tbsp.) olive or canola oil

  • 40 g (2 tbsp.) date puree

  • 6 g (2 tsp.) steak seasoning

  • 35 g (½ cup) whole wheat Panko breadcrumbs (or naturally gluten-free rice Panko)

  • 50 g (1 cup) fresh spinach (or Boston lettuce), chopped

  • 12 g (2 tsp.) minced garlic

  • 12 g (2 tsp.) fresh ginger, finely chopped

  • ½ tsp. pink Himalayan salt (or sea salt)

  • ¼ tsp. ground pepper

  • 15 g (2) green onions, finely chopped

  • Optional: (1 tbsp. sesame oil for flavour)

  • 456 g (1 pound) ground veal

CRISPY COATING

  • 35 g (½ cup) rice Panko breadcrumbs (or regular breadcrumbs)

  • Steak seasoning, to taste

INGREDIENTS FOR THE VIETNAMESE-STYLE VINAIGRETTE SAUCE

  • 50 g (¼ cup) extra virgin olive oil

  • 40 g (2 tbsp.) date puree

  • Juice of 2 limes

  • 30 ml (2 tbsp.) soy or tamari sauce

  • 15 ml (1 tbsp.) fish sauce

  • ¼ tsp. minced garlic

  • ¼ tsp. fresh ginger, finely chopped

  • 1 tbsp. sesame oil (optional)

  • 1 tbsp. sesame seeds (optional)

  • Ingredients
  • Steps
  • History

Ingredients

INGREDIENTS FOR THE MEATBALLS

  • 15 g (1 tbsp.) olive or canola oil

  • 40 g (2 tbsp.) date puree

  • 6 g (2 tsp.) steak seasoning

  • 35 g (½ cup) whole wheat Panko breadcrumbs (or naturally gluten-free rice Panko)

  • 50 g (1 cup) fresh spinach (or Boston lettuce), chopped

  • 12 g (2 tsp.) minced garlic

  • 12 g (2 tsp.) fresh ginger, finely chopped

  • ½ tsp. pink Himalayan salt (or sea salt)

  • ¼ tsp. ground pepper

  • 15 g (2) green onions, finely chopped

  • Optional: (1 tbsp. sesame oil for flavour)

  • 456 g (1 pound) ground veal

CRISPY COATING

  • 35 g (½ cup) rice Panko breadcrumbs (or regular breadcrumbs)

  • Steak seasoning, to taste

INGREDIENTS FOR THE VIETNAMESE-STYLE VINAIGRETTE SAUCE

  • 50 g (¼ cup) extra virgin olive oil

  • 40 g (2 tbsp.) date puree

  • Juice of 2 limes

  • 30 ml (2 tbsp.) soy or tamari sauce

  • 15 ml (1 tbsp.) fish sauce

  • ¼ tsp. minced garlic

  • ¼ tsp. fresh ginger, finely chopped

  • 1 tbsp. sesame oil (optional)

  • 1 tbsp. sesame seeds (optional)

12 steps

  • Preheat oven to 200°C (400°F).

  • Line your baking sheet with parchment paper and then coat with the oil (I usually use my fingers).

  • In a large bowl, combine all the meatball ingredients except for the veal.

  • Add the ground veal and mix thoroughly with your hands.

  • Using a spoon and your hands, shape into balls.

  • Roll the meatballs in the crispy mixture, making sure they are properly coated.

  • Place the meatballs on the baking sheet.

  • Cook for 12 minutes, turn them over and continue to cook for another 12 minutes.

  • Meanwhile, prepare the Vietnamese-style sauce by combining all the ingredients. This sauce will be your vinaigrette.

  • Once the sauce is done, prepare a mixed salad with all those ingredients we love: lettuce, baby spinach, grated carrot and cabbage, chopped fresh mint or basil, rice or quinoa (optional).

  • Place the hot meatballs on top of your salad and add a little bit of sauce.

  • Oh! I just look that flavour combination. Bon appétit!

History

By popular demand, here it is, my recipe for those famous crispy veal meatballs I made on the television show Salut Bonjour Weekend. I got so much great feedback about this recipe that I decided to post it on my website. There was even a lady who recognized me at the grocery store and came to tell me that my recipe was now her husband’s favourite. PARDON ME? Wow! If only you knew how touched I am by all your comments. And yes, you really can use date puree in just about all your recipes.

Believe me. And there’ll be more great recipes for main courses coming soon.

P.S.: To make a GLUTEN-FREE version, opt for rice Panko breadcrumbs. If you don’t have any allergies or intolerances, I’d go with the regular whole wheat Panko.

Storage

  • These meatballs freeze well.
  • The sauce can be kept in the fridge.

We make life easier with our date purees

We make life easier with our date purees

Date puree - Original

Date puree is high in fibre and that’s why it can keep us going for long periods of time, while letting us enjoy the taste of pure happiness. The natural choice for all your guilt-free treats. Yumski!

100% recyclable packaging.

For more recipes sweetened with date puree

FAQ

Where can I buy Madame Labriski date puree?

At IGA, Rachelle Béry, Marché Tradition and Bonichoix grocery stores across Quebec. My purees contain no preservatives and can be found in the fruit and vegetable section (yes, dates are fruit) near the pre-cut fruit and vegetables. If you can’t find them, simply ask a member of staff!

Madame Labriski, which dates do you use to make your puree?

I’ve been asked that question so many times that I decided to offer the actual dates used to make my date puree sold in grocery stores. How cool is that? Plus, these ones are date halves… to make life easier for you!

How do you make date puree?

Buy date halves that are perfect for cooking and make your own date puree. Get the recipe here.