These cheesy, sausage-rich fried meatballs are an excellent way of using up leftover beef from making broth. To serve 4:
Prep Time: 30 minutes
Cook Time: 30 minutes
Ingredients:
- 1 pound (400 g) boiled beef
- 6 ounces (150 g) bread crumbs
- 6 ounces (150 g) freshly grated Parmigiano
- 1/4 pound Lucanica (the local pork sausage, which is quite mild), cooked, skinned and crumbled
- 2 eggs
- Beef broth
- Minced parsley and garlic to taste
- Minced rosemary and sage to taste (optional)
- Salt and pepper
- Oil and butter for frying
- More bread crumbs
Preparation:
Grind the meat, then combine it with the breadcrumbs, cheese, lucanica, and eggs, and season the mixture to taste with salt, pepper, and the minced herbs. Add broth as necessary to keep the mixture from being too stiff, and then form it into balls. Roll them in the remaining breadcrumbs, and fry them. Serve with mixed fried vegetables and Franciacorta Satèn.
Yield: 4 servings fried meatballs.
Yield: 4 servings fried meatballs.
