With years of crafting classic meatball recipes, this veal and ham version wrapped in pork belly delivers juicy flavor and crisp texture every time.
Chop the veal rump and white ham into pieces, then mince using a chopper or food processor.
Remove crusts from the bread slices, soak the crumb in milk, drain and squeeze dry. Mix into the minced meat with peeled and finely chopped shallots, beaten egg, and half the finely chopped parsley. Season with salt, pepper, and allspice. Combine thoroughly for even flavor distribution.
Form into 6 cm balls. Wrap each with a thin pork belly slice and secure with kitchen twine.
Heat oil in a skillet over medium heat. Brown meatballs 10-12 minutes, turning gently for even crisping.
Add seeded, chopped chili, crushed coriander seeds, and remaining parsley.
Deglaze with sherry vinegar; drizzle over meatballs.
Garnish with celery leaves. Serve hot or cold, twine removed.
