Ingredients
- One piece of veal neck ground 2 times by your butcher
- Fresh onion
- Celery stalk
- Salt and ground pepper
- Fresh thyme
- Homemade stock
Proceedings
Finely chop the onion and celery and mix well with the meat and salt. Form into meatballs.
Heat some broth in a pan and add the meatballs. Let them cook about 5-10 minutes depending on their size.
Serve with ground pepper and fresh thyme.