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Veal and parmesan meatballs in broth with ditalini

Any short pasta will work in place of the ditalini; try orzo, pastina or even broken spaghetti.

You'll need

60 ml (¼ cup) olive oil 1 onion, finely chopped 3 slices soft sandwich bread 60 ml (1/4 cup) milk 500 gm minced veal 250 gm minced pork 2 garlic cloves, crushed 35 gm (1/3 cup) finely grated parmesan, plus extra to serve 180 gm (1 cup) ditalini, or other short pasta 1.2 litres butcher-quality chicken stock 2 cups (1 small bunch) thinly sliced cavolo nero


  • 01
  • Heat half the olive oil in a frying pan over medium-high heat, add onion and stir until tender (3-5 minutes). Meanwhile, soak bread in milk until liquid is absorbed (2 minutes), then finely chop, return to bowl and add onion (set pan aside). Combine veal, pork, garlic and parmesan in a separate bowl, then add onion mixture and season well. Knead to combine, then form into golf-ball-sized meatballs.
  • 02
  • Cook pasta in a saucepan of boiling salted water until al dente (10 minutes), then drain and divide among 4 bowls.
  • 03
  • Meanwhile, wipe frying pan clean, add remaining oil and cook the meatballs in batches over high heat, turning occasionally, until golden and just cooked through (6-8 minutes).
  • 04
  • Bring chicken stock to the boil, add cavolo nero and meatballs, return to the boil, then serve scattered with extra parmesan to taste.

At A Glance

  • Serves 4 people
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At A Glance

  • Serves 4 people

Featured in

Jul 2014

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