Tefteli are tender, fluffy cutlets, made from veal in a broth.
The ideal food for people on diet.
Tefteli will diversify your everyday menu. Meatballs can be made of many things, including bread, ricotta cheese, or a variety of ground meats.

Ingredients for preparing Veal tefteli:

Serve tefteli with boiled potatoes and beet salad and beautify with freshly grated Parmesan or Romano cheese and chopped fresh parsley.

  • 600 g veal mince meat
  • 3 ea white bread slices
  • 3 ea eggs
  • 1 tb mustard
  • 3 ea onions
  • Salt to taste
  • Black pepper to taste
  • Cloves to taste
  • Lemon to taste
  • 1 l broth
  • Sugar to taste


  • Combine mincemeat, soaked bread in milk, eggs, mustard and 2 finely chopped onions thoroughly.
  • Salt and pepper to taste and shape 16 balls.
  • Peel onions and pinch with cloves.
  • Put onions and lemon slices in the broth, season to taste and bring to a boil.
  • Strain the broth and put in tefteli, cook for 15 minutes.
It’s got a lovely flavor and that tender, melt in your mouth quality. It’s also much lighter than beef, so you don’t feel as heavy when you eat it. One of my favorite veal recipes is for these delicious meatballs. I don’t call ’em melt-in-your-mouth for nothing. They really do melt. in. your. mouth. While this recipe uses few ingredients, it’s chock full of flavor, mostly due to the bay leaves. They give the broth and meatballs a delicious flavor while imparting the most heavenly aroma. You’ll wanna make them just for the smell! Having little kids, meatballs are definitely a staple in my house. My kids gobble these down like you can’t imagine.