Those who don't live in Italy often associate Italian meatballs with spaghetti. Though I have come across spaghetti with meatballs a couple of times in Italy, here meatballs are generally a second course, served with a vegetable. They're good, and a great way to rework leftovers; though this recipe calls for veal it will also work with leftover roast chicken, turkey, beef, and even pork. To serve 4:
Prep Time: 20 minutes
Cook Time: 20 minutes
Ingredients:
- 1 1/8 pounds (500 g) pound leftover roast meat
- 2 1/2 tablespoons fresh (not rendered) lard -- you could also use suet
- A heaping tablespoon of dried bread crumbs, lightly browned in a little butter or oil
- A heaping tablespoon of freshly grated Parmigiano
- 2 eggs, separated, and both whites and yolks beaten
- The juice of half a lemon
- Salt and pepper to taste
- Another egg, lightly beaten
- More bread crumbs, to roll the meatballs in
- Oil for pan frying - about 1/4 cup
- 1 cup (250 ml) tomato sauce
Preparation:
Continuing with the introduction, this recipe is drawn from a collection of tips for dealing with leftovers that Olindo Guerrini, a popular poet and author who was best known for his scathing social commentaries, finished in 1916, just after he turned 71, and a few days before his death (the book was published posthumously, in 1918).
It is therefore an old recipe, and old Italian recipes rarely give quantities; Olindo does better than most, because he at least says how much of the other ingredients to add to the leftover roast veal. But he doesn't say how much roast veal you'll need. I would figure a pound, and would also be happy to make these croquettes with leftover roast chicken, turkey, beef, and even arista (roast pork loin).
Begin by grinding the leftover roast meat finely, and also the fresh lard or suet. Combine the two in a bowl and add the toasted bread crumbs, Parmigiano, separated eggs, and lemon juice. Season to taste with salt and pepper and mix well.
Shape the mixture into meatballs about the size of a walnut. Dredge them in the lightly beaten egg and roll them in the bread crumbs.
Heat the oil in a skillet large enough to contain the meatballs in a single layer, and pan fry them, for a few minutes, turning them to brown all sides. Check seasoning, add the tomato sauce, heat through, and serve at once with a tossed salad crusty Italian bread, and a zesty red wine along the lines of a Sangiovese di Romagna or a Bardolino.
A couple of observations:
Mr. Guerrini doesn't call for any herbs in this recipe. You could, if you want, add a few finely chopped fresh sage leaves or rosesmary needles (or a mixture of them), about a half teaspoon in all, to the meat mixture. If you're instead using dried herbs, a pinch or two will be enough
Another way to jazz these meatballs up would be to roll them in seasoned bread crumbs after dredging them in the egg. [][]
It is therefore an old recipe, and old Italian recipes rarely give quantities; Olindo does better than most, because he at least says how much of the other ingredients to add to the leftover roast veal. But he doesn't say how much roast veal you'll need. I would figure a pound, and would also be happy to make these croquettes with leftover roast chicken, turkey, beef, and even arista (roast pork loin).
Begin by grinding the leftover roast meat finely, and also the fresh lard or suet. Combine the two in a bowl and add the toasted bread crumbs, Parmigiano, separated eggs, and lemon juice. Season to taste with salt and pepper and mix well.
Shape the mixture into meatballs about the size of a walnut. Dredge them in the lightly beaten egg and roll them in the bread crumbs.
Heat the oil in a skillet large enough to contain the meatballs in a single layer, and pan fry them, for a few minutes, turning them to brown all sides. Check seasoning, add the tomato sauce, heat through, and serve at once with a tossed salad crusty Italian bread, and a zesty red wine along the lines of a Sangiovese di Romagna or a Bardolino.
A couple of observations:
Mr. Guerrini doesn't call for any herbs in this recipe. You could, if you want, add a few finely chopped fresh sage leaves or rosesmary needles (or a mixture of them), about a half teaspoon in all, to the meat mixture. If you're instead using dried herbs, a pinch or two will be enough
Another way to jazz these meatballs up would be to roll them in seasoned bread crumbs after dredging them in the egg. [][]
