Veal Bites in Spicy Glaze
By Emma
Certified Culinary Professional
•
Recipe tested & approved
Small veal balls simmered in a tangy, sweet and savory sauce. Uses ketchup, brown sugar, Dijon mustard, tamari, and a splash of balsamic vinegar for complexity. Sauce reduced till thick. Veal pieces warmed through, coated, served with toothpicks. Quick snack or party starter. Simple ingredients, short cook. No dairy, eggs, nuts. Balanced sweet and umami notes. Sticky texture, easy to eat. Great hot or warm.
Prep:
15 min
Cook:
18 min
Total:
33 min
Servings:
20 portions
#snack
#appetizer
#finger food
#gluten free
#quick recipe
#no dairy
#party food
Veal balls. Quick, no fuss. Sauce? Thick, sticky, sweet-sour tang. Not just ketchup and sugar — add tang from balsamic, deep umami from tamari, sharpness of Dijon mustard. A bit more brown sugar for extra caramel notes. Easy to make in under 35 minutes in total. Perfect finger food for gatherings or a casual snack. No dairy or eggs, so simple. Frozen or fresh balls? Either works, just time accordingly. Sauce reduces gently to coat each bite. Hot or slightly cooled, both tasty. Versatile, simple, no fuss prep. Bite-sized delight, messy fingers optional but recommended. Punchy flavor, sweet hints, a little acidity to balance, sticky texture clinging tight. Ready fast when you need snacks.
Ingredients
- 180 ml (¾ cup) ketchup
- 45 ml (3 tbsp) dark brown sugar
- 20 ml (4 tsp) Dijon mustard
- 15 ml (1 tbsp) tamari sauce
- 15 ml (1 tbsp) balsamic vinegar
- 20 cooked veal balls, fresh or frozen
About the ingredients
Ketchup forms the base—sweet and tangy but needs help. Brown sugar thickens, adds caramel undertones, use dark for depth. Dijon mustard replaces plain mustard for sharpness. Tamari swaps soy sauce, gluten-free with richer notes. Balsamic vinegar gives sharp acid bite, subtle complexity missing in Worcestershire. Veal balls should be pre-cooked, fresh or frozen both fine. Frozen needs a few more minutes warming in sauce. Adjust sugar or vinegar to taste; thicker sauce sticks better but can get too sweet. Measure liquids carefully. No dairy, eggs, nuts here so safe for many diets. Toothpicks handy to serve, keeps it easy and neat. Could toss parsley flakes or chili flakes for heat and color if you want. Keep sauce simmering gently, not boiling hard to prevent burning.
Method
- Step 1 Mix ketchup, brown sugar, Dijon mustard, tamari, and balsamic vinegar in a saucepan.
- Step 2 Bring to boil over medium heat, stir often. Simmer about 7-8 minutes until sauce thickens slightly.
- Step 3 Add veal balls to sauce, reduce heat to low.
- Step 4 Stir frequently, warm veal through and coat well, around 6-7 minutes.
- Step 5 Remove from heat. Transfer to serving dish. Provide toothpicks for easy eating.
Cooking tips
Combine liquids first, whisk brown sugar into ketchup thoroughly. Medium heat best; quick boil then slow simmer. Watch sauce, stir often to stop crusting on pan base. Seven to eight minutes to thicken but don’t make syrupy. When thick enough to coat back of spoon, add veal balls immediately. Lower heat. Stir every couple minutes so all balls get sauce coverage, warm through fully. Frozen balls add two extra minutes. Sauce should cling, glossy and sticky. Turn off heat just before balls dry out. Serve immediately or keep warm. Toothpicks make finger food simple. Keep in mind sauce thickens slightly on cooling, reheat gently if needed. No need for overcooking veal balls; heat and coat. Can be doubled easily for bigger groups. Cleanup easy with nonstick pan or soak immediately after.
Chef's notes
- 💡 Mix ketchup and brown sugar thoroughly first make sure no lumps. Mustard adds sharp punch so measure carefully. Tamari is salty so taste sauce at simmer stage before adding veal. Sauce thickens after 7-8 minutes keep stirring avoid burning bottom. If sauce too thin keep simmering but watch close thick sauce clings better. Balsamic vinegar adds acid balance. Adjust sugar and vinegar in small increments. Sauce should coat spoon thick but not syrup. Use medium heat quick bring to boil then reduce.
- 💡 Veal balls must be pre-cooked fresh or frozen. Frozen balls need about 2 minutes extra warming in sauce. Lower heat to low once balls added prevent drying out. Stir often so every ball coated evenly. Sticky texture achieved by coating all sides well in reduced sauce. Remove from heat as soon as balls are heated through do not overcook. Toothpicks essential for serving easy handling. Serve hot or warm sauce thickens more as cools reheat gently if needed.
- 💡 Avoid high heat when simmering sauce. High heat burns sugars in ketchup and brown sugar making bitter taste. Use nonstick or heavy-bottom pan for even heat distribution. When stirring sauce scrape bottom thoroughly but avoid splashing. If sauce gets too thick thin with splash water or more balsamic vinegar but cautiously. If sauce thin add a pinch more brown sugar then simmer again. Sauce viscosity important for sticky coating. Keep eye on sauce as it reduces suddenly can become pasty.
- 💡 If sauce is too sweet add bit more tamari or balsamic vinegar for acidic and umami balance. Dijon mustard provides sharpness help cut sweetness. Avoid substituting with plain mustard as flavor mildness changes result. Brown sugar dark preferred for deeper caramel flavor lighter can be used but flavor less pronounced. Adjust amount sugar and mustard to your taste but keep measured liquids as base. Use good quality balsamic for best acid bite. Tamari gluten-free so great substitute for soy sauce if needed.
- 💡 Serving tip toothpicks make eating neat fewer messes. Can sprinkle chili flakes or chopped parsley for heat or color but optional. Sauce thickens on standing so coat veal balls last minute before serving. Double recipe for larger groups scale liquids evenly. Clean pan immediately after cooking sticky sauce is stubborn. Can keep veal bites warm covered low heat but sauce thickens further so stir occasionally. Frozen veal balls separate before adding to avoid clumping. Use small saucepan for quick sauce heating.
Common questions
What if sauce too thin?
Keep simmering sauce longer stir often monitor thickness. Add small amounts more brown sugar if needed. Splash water or balsamic if thickens too fast. Watch closely. Adjust patiently. Not rushed.
Can I use fresh veal balls?
Yes fresh or frozen both fine. Frozen takes 2 minutes extra warming in sauce. Fresh heating faster avoid overcooking keep low heat once added. Stir to coat fully. Timing matters do not rush.
How to store leftovers?
Cool them quickly then refrigerate in airtight container. Can keep up to 3 days. Reheat gently to avoid drying out sauce. Sauce thickens on cooling add splash water if too stiff. Not recommended freezing after cooking.
Can I add spices or herbs?
Yes chili flakes for heat parsley for color works well. Add after sauce thickened or as garnish. Keep base simple so additions highlight not overpower. Herbs best fresh added just before serving.
