RomanItalian
Meatballs
by Chef Max Mariola · 1.1M subscribers on YouTube
Flavorful Italian meatballs made with a mix of turkey, pork, and beef, enriched with smoked provola cheese and lemon zest, fried to perfection and served with a creamy paprika mayonnaise.
- Difficulty
- medium
Ingredients
14 items- 1 kgCarne Macinata MistaMix of turkey thigh, pork ham, and beef sirloin
- BreadSoaked in water then squeezed; about 10% of meat weight in dry bread
- 1 pcsEggsFor the meatball mixture
- ParsleyFinely chopped
- Lemon ZestZest of one lemon
- SaltTo taste
- Black PepperTo taste
- Smoked ProvolaDiced, preferably from Agerola
- BreadcrumbsFor coating the meatballs
- 3 pcsEgg YolksFor the mayonnaise
- LemonJuice, for the mayonnaise
- Seed OilFor the mayonnaise and for frying (peanut oil for frying)
- PaprikaTo taste, for the mayonnaise
- Peanut OilFor deep-frying the meatballs
Method
- Soak the bread in water, then squeeze out excess liquid.
- In a large bowl, combine the mixed minced meat, soaked bread, finely chopped parsley, lemon zest, salt, pepper, diced smoked provola, and one egg. Mix well with your hands.
- Shape the mixture into flat patties (about the size of your palm).
- Coat each patty in breadcrumbs, pressing gently to adhere.
- For the mayonnaise: in a tall container, combine 3 egg yolks, lemon juice, and a pinch of salt. Using an immersion blender, start blending while slowly drizzling in vegetable oil until emulsified. Season with paprika and adjust salt.
- Fry the meatballs in oil preheated to 160°C until golden brown and cooked through, about 5-6 minutes. Drain on a wire rack.
- Serve hot, optionally on a bun with lettuce and a dollop of mayonnaise.
Chef Max Mariola
Professional chefReviewer1.1M subscribers on YouTube400.6M total channel viewsChef italiano. Ricette cucinate a casa, focus completo sulle ricette.
