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Veal meatballs with capers


  • Ground veal
  • A quarter of a red bell pepper and a quarter of a yellow bell pepper
  • A few capers
  • Fresh thyme
  • A clove of garlic
  • Olive oil
  • Salt and pepper




Preparation 5 minutes, cooking time 10 minutes

Heat a little olive oil in a frying pan. When it's hot, add a whole clove of garlic to flavour the oil.

As soon as you smell the garlic scent, add the chopped vegetables. Cook over medium heat with a little salt. Once cooked, add the capers.

Mix the vegetables, capers and 2/3 of your thyme with the minced meat. Add a little salt and pepper, and a drizzle of olive oil if necessary.

Form into balls and cook in the same pan as the vegetables, with a drizzle of olive oil. They should not be overcooked, otherwise they will dry out.

Garnish with the remaining thyme.

If you are making them in advance, you can warm them up in the oven over medium heat in a dish covered with aluminum foil.

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