Veal Meatballs with Artichoke and Olive

We adapted this recipe in the 90’s from Paul Bertolli who adapted if from Chez Panisse. Its pedigree and fine Italian ingredients of parmesan, artichoke, tomato and olive say it all.
Serving Size

Serve 1 – 350g


Veal, breadcrumbs, parsley, parmesan, egg, artichoke, tomato, veal stock, tomato paste, olives, olive oil, white wine, onion, garlic, oregano, thyme, chili flakes, lemon juice, salt and pepper


Have a question? Learn more about our curbside pickup and delivery service here.

Success! Feel free to continue shopping or head to your cart .