Cut the veal and the ham into pieces. Chop them with a chopper.
Remove the crust from the slices of bread and soak the crumb in the milk, drain it by pressing it, incorporate it into the minced meat, also incorporate the peeled and finely chopped shallots, then the beaten egg and half the parsley finely chopped. Season with salt, pepper and allspice. Mix thoroughly.
Shape the stuffing into balls of about 6 cm, then surround each with a thin slice of ventrèche. Hold them closed with a string.
Heat the oil in a skillet. Brown the meatballs in it for 10 to 12 minutes, turning them gently so that the belly is evenly browned.
Add the seeded and chopped chili pepper, the crushed coriander seeds and the remaining parsley.
Deglaze the pan with the vinegar and pour over the meatballs.
Decorate with celery leaves.
Serve the dumplings hot or cold, after removing the strings.
