RomanItalian
Fried Abbacchio Meatballs with Pecorino Sauce
by Chef Max Mariola · 1.1M subscribers on YouTube
Crispy fried lamb meatballs made with tender abbacchio (suckling lamb), aromatised with mint and mentuccia, served with a creamy pecorino and mint sauce. A classic Roman comfort food.
- Difficulty
- medium
Ingredients
14 items- 600 gPolpa di AbbacchioMinced lamb from suckling lamb (shoulder or leg)
- 60 gBreadSlightly stale rustic bread, about 10% of meat weight
- GarlicHalf a clove, minced
- SaltTo taste
- Black PepperFreshly ground, to taste
- MentucciaFresh leaves, finely chopped (for meatballs and sauce); stems used to infuse cream
- MintFresh leaves, a few for the meatballs and garnish
- Egg White(optional) — Optional, only if the mixture needs binding
- FlourFor the batter; mix with water to a thin consistency
- WaterFor the batter and for soaking bread
- Breadcrumbs(optional) — For coating; can be used instead of batter (dip in egg white then breadcrumbs)
- Frying OilVegetable oil or seed oil, enough for deep frying
- Fresh CreamFresh cream, not long-life, for the sauce
- Pecorino RomanoGrated, to taste; use a fine grater
Method
- Prepare the sauce: in a small pan, gently heat a splash of cream with the stems of mentuccia (or mint) over low heat. Do not boil. Remove from heat and set aside.
- Grate the Pecorino Romano finely and add it to the warm cream. Whisk until smooth and creamy. Adjust seasoning with salt and pepper. Keep warm.
- For the meatballs: soak the bread in water, then squeeze out the excess liquid. Crumble it finely.
- In a large bowl, combine the minced abbacchio (lamb), the crumbled bread, half a garlic clove (minced), salt, freshly ground black pepper, chopped mentuccia leaves and a few mint leaves. Mix well by hand.
- If the mixture is too loose and not holding together, add only the egg white and mix again until compact.
- Shape the mixture into small meatballs, about the size of a walnut.
- Prepare the batter: mix water and flour to obtain a thin batter (like a tempura batter). Alternatively, you can dip the meatballs directly in beaten egg white and then in breadcrumbs.
- Heat frying oil in a deep pan to 160°C (320°F). Fry the meatballs in batches, turning gently, until golden brown and cooked through (about 4–5 minutes). Remove and drain on paper towels.
- Serve the meatballs hot, drizzled with the pecorino cream sauce and garnished with fresh mint or mentuccia leaves.
- Optionally, enjoy with a glass of chilled Prosecco or a crisp white wine.
Chef Max Mariola
Professional chefReviewer1.1M subscribers on YouTube400.6M total channel viewsChef italiano. Ricette cucinate a casa, focus completo sulle ricette.
