Italian
Finger-Burning Meatballs
by Gambero Rosso · 452K subscribers on YouTube
Tender meatballs made with minced veal, mortadella, boiled potato, parmesan, egg, and parsley, fried until golden and served with a simple tomato sauce. A traditional Romagna recipe from Trattoria La Campanara.
- Difficulty
- medium
Ingredients
12 items- Mortadella
- Parsley
- Garlic
- Vitello Macinato (parti anteriori e pancia)Minced veal from the less noble parts
- PotatoBoiled until tender
- Parmigiano ReggianoGenerous amount
- 1 pcsEgg
- SaltSale dolce di Cervia
- Pepper
- Breadcrumbs(optional) — Optional, if the dough is too soft
- Sunflower OilFor frying
- Tomato SauceSimple tomato sauce with salt
Method
- Cut the mortadella into small pieces.
- Chop the parsley and garlic finely.
- In a bowl, mix the minced veal, mortadella, boiled potato, parmesan, egg, salt, and pepper. Add the chopped parsley and garlic.
- If the mixture is too soft, add some breadcrumbs.
- Let the mixture rest in the refrigerator for a while.
- Shape the mixture into small meatballs.
- Fry the meatballs in sunflower oil until golden brown.
- Drain the meatballs on paper towels.
- Serve with a simple tomato sauce.
Gambero Rosso
Professional chefReviewer452K subscribers on YouTube155.8M total channel viewsIl canale YouTube di Gambero Rosso, la società leader in Italia e nel mondo nei settori del mangiare e del bere attraverso editoria, tv, eventi, formazione.
