Ingredients for 4 people:
- 400 g. of mixed ground beef and pork
- 100 g. of mortadella
- 2 eggs
- 120 g. of breadcrumbs
- 30 g. of grated Parmesan cheese
- a potato
- 50 g. of dry white wine
- a small bunch of parsley
- a dried tomato
- salt
- pepper
Preparation:
Start by finely chopping the mortadella, the dried tomato well rinsed of the salt and the parsley. Work the eggs in a bowl and add the minced meat, the breadcrumbs and the previously minced ingredients. Season with salt and pepper. In a large dish put more breadcrumbs to roll the freshly made meatballs, they will ensure crunchiness after frying and to avoid excess oil. To make the meatballs even tastier, you can add grated Parmesan cheese to the dough. This will give them a more intense and creamy flavour. Also, to get a softer and more succulent texture, you can add a little milk to the dough before forming the meatballs.
To vary the taste of the meatballs, you can also add spices or herbs, such as oregano, curry, thyme or basil, according to personal preferences.
When the dough is ready, take parts of the dough with a spoon and make balls of about 3 cm in diameter. Pass them in the breadcrumbs and put them in another dish to be ready to fry. In a large frying pan, heat a good oil for frying, preferably peanut oil.
Cook the meatballs until they brown and cook them well inside. Drain them with a slotted spoon and place them on absorbent kitchen paper. If they are prepared in smaller sizes, they are an excellent idea for a buffet dinner and to be served cold as an appetizer.
If you prefer a lighter version of meatballs, you can bake them instead of frying them. Simply place them on a baking sheet lined with parchment paper and cook them in a preheated oven at 180°C for about 20-25 minutes, or until they are golden brown and cooked in the centre.
Finally, for a touch of freshness, you can serve the meatballs with a fresh tomato and basil sauce to create a delicious sauce that will make them even tastier. These combinations will add a note of freshness and lightness to the meatballs, creating a very pleasant balance of flavours.
Accompany this tasty dish with a cherry-scented red wine such as a Sangiovese di Romagna or a Monica di Sardegna with notes of aromatic herbs.
Enjoy your meal!
