Festive Veal Meatballs with Orange Rosemary Sauce

These festive orange veal meatballs are simmered in a fragrant, glossy orange rosemary sauce enriched with a generous splash of Cointreau. The result is a beautifully balanced holiday main: savoury, citrusy, aromatic, and gently sweet with warm spice undertones. The combination of veal, fresh herbs, and bright orange notes creates a refined dish that feels right at home on any Christmas or holiday table.

Hey, folks – I hope you’re all doing well.

Today I’m sharing something wonderfully festive for your holiday entertaining. These veal meatballs are tender, flavorful, and infused with citrus, herbs, and gentle heat, while the aromatic orange sauce ties everything together with richness and brightness. It’s the kind of dish that feels both elegant and comforting. So, let’s dive into these festive orange veal meatballs.

Why You’ll Love These Festive Orange Veal Meatballs

• Bright and Aromatic: Fresh orange juice, zest, rosemary, and Cointreau create a vibrant holiday sauce.
• Tender and Savoury: Veal keeps the texture delicate and tender, pairing beautifully with warm spices.
• Perfectly Festive: Balanced flavours of citrus, honey, herbs, and gentle heat make this a standout Christmas main.
• Make-Ahead Friendly: The meatballs can be prepared in advance and finished in the sauce before serving.
• Versatile: Works beautifully with mashed potatoes, rice, roasted vegetables, or festive grain sides.

Flavour and Texture Profile

These meatballs are tender and delicately seasoned, with the veal providing a soft, refined texture. The orange rosemary sauce is vibrant and glossy, blending citrus brightness with herbal undertones, warm spice, and the subtle sophistication of Cointreau. It’s a harmonious, festive combination that feels both elegant and deeply comforting.

Ingredients You’ll Need for This Recipe

For the Meatballs

• Ground veal (or lean beef): Gives tenderness and a refined flavour ideal for holiday dishes.
• Egg: Helps bind the mixture without making it heavy.
• Shallot & garlic: Provide savoury depth.
• Salt, smoked paprika, chipotle, ginger: Create warmth and complexity without overpowering the citrus.
• Italian herbs & minced rosemary: Add herbal brightness.
• Orange zest: Enhances the citrus notes in the sauce.
• Instant polenta (or cornmeal): Helps maintain structure while keeping the meatballs tender.
• Light oil: For pan-searing the meatballs to a golden exterior.

For the Orange Sauce

• Red onions: Cook down into a sweet, aromatic base.
• Olive oil & butter: Add richness and support caramelisation.
• Fresh orange juice & broth: Form the bright, flavourful liquid foundation.
• Fresh rosemary: Infuses the sauce with a woodsy holiday aroma.
• Cointreau: Added in two stages for depth, complexity, and citrus warmth.
• Honey: Balances acidity and enhances the orange notes.
• Soy sauce (optional): Adds subtle umami.
• Ginger & nutmeg: Provide warmth and festive spice.

How to Make Festive Orange Veal Meatballs

To prepare the meatballs, whisk the egg with the herbs, spices, and orange zest. Combine the ground veal with the polenta, shallot, and garlic, then add the egg mixture and gently mix until just combined. Shape the mixture into small meatballs and sear them in batches in a lightly oiled pan over medium-high heat until nicely browned on all sides. Remove the meatballs and set them aside.

For the sauce, heat the butter and oil in a heavy-bottomed pan and cook the onions until soft and aromatic. Add the orange juice, broth, rosemary, Cointreau, salt, soy sauce (if using), honey, ginger, and nutmeg, and simmer until slightly thickened. Return the meatballs to the pan, cover, and cook for about 15 minutes. Finish by adding the remaining Cointreau, adjust the seasonings, and cook for a few more minutes before serving.

More Festive Mains

Are you looking for more fun recipes, like these festive orange veal meatballs? Be sure to check more recipes below:

• Festive Venison Stew with Chestnuts, Pancetta and Brandy
• Festive Chestnut Sausage Pasta with Brandy and Pancetta
• Cranberry Brie Prosciutto Flatbread – An Easy Festive Appetizer
• Festive Duck Stew with Chestnuts, Cranberries and Prosciutto
• Festive Mini Nut Roast with Chestnuts, Rosemary and Cranberries

I’d love for you to try these festive orange veal meatballs. If you give this holiday mains recipe a go, please share your results in the comments, message me on Instagram, or post your photos with the hashtag #havocinthekitchen. I look forward to seeing your creations and hearing your thoughts!

Cheers!

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Festive Veal Meatballs with Orange Rosemary Sauce

Recipe by Ben | Havocinthekitchen

0.0 from 0 votes

Course: Christmas, Festive Mains, Mains and Comfort Dishes

Servings

4-6

servings

Prep time

10

minutes

Cooking time

50

minutes

Orange Sauce Meatballs are packed with the holiday flavours like rosemary, ginger, nutmeg, and honey. And this sweet and salty luscious orange sauce with caramelized onions and orange liquor makes this a wonderful holiday recipe.

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Ingredients

• Meatballs

• 650 gr. ground veal (or lean beef)

• 1 egg

• 1 small shallot, minced

• 2-3 garlic cloves, minced

• 2/3 to 1 tsp. salt

• 1/2 tbsp. smoked paprika

• about 1/2 tsp. chipotle powder

• 1 tbsp. Italian herbs (seasoning)

• 1/2 tbsp. minced rosemary

• 1 tbsp. orange zest

• 1/2 tsp. ginger or more

• 1 tbsp. instant polenta (cornmeal) or a little bit more

• light oil, for frying

• Orange Sauce

• 2 large red onions, sliced

• 1 tbsp. olive oil

• 1 tbsp. butter

• 1 cup freshly squeezed orange juice (about 3 large oranges)

• 2/3 cup light broth or water

• 1 tbsp. minced fresh rosemary

• ~ 1/4 tsp. salt

• 1/2 cup Cointreau or other orange liquor, divided

• 2-3 tbsp. honey

• 1/2 tbsp. low-sodium soy sauce (optional)

• 1/2 tsp. ginger

• 1/2 tsp. grated nutmeg

Directions

• Meatballs
• In a small bowl combine the eggs with herbs, spices, and orange zest and whisk until well combined.
• Add the ground veal (or beef) in a large bowl along with the polenta (cornmeal), shallots, and garlic. Add the egg mixture and mix with your hands or wooden spoon until evenly blender. Do not overmix as the meatballs could turn dense – about 30 seconds should be enough.
• Shape the mixture into meatballs (~30-35 gr. each). I ended up with around 24 meatballs.
• Heat the oil in a pan cook the meatballs over high medium heat, in few batches, moving them, until nicely seared from all sides, for about 5-7 minutes per batch. Remove and transfer to a plate and cook the remaining.
• Orange Sauce
• For the sauce, place the butter and oil in a heavy-bottom pan over medium heat. Cook the onions for about 10 minutes, until soft and aromatic.
• Add in the orange juice along with the broth (or water), rosemary, 1/4 cup of Cointreau, salt, soy sauce (if using), honey, and spices. Simmer for about 10 minutes, occasionally stirring, until slightly thickened.
• Gently transfer the meatballs. Cover and simmer for about 15 minutes.
• Add in the remaining orange liquor (Also it’s a good step to check and adjust the seasonings like salt.) Cook for extra few minutes and off heat. Enjoy with your favourite side.