Meatballs

Meatballs with a soft and melting texture, marked by the bold taste of parmesan and flat-leaf parsley. A thin, golden pan-seared crust that holds a juicy center.

• Prep time: 20 min
• Cook time: 15 min
• Difficulty: Easy
• Calories: 584
• Protein: 23 g
• Carbs: 18 g
• Fat: 47 g

Ingredients

• 500 g Pork and beef stuffing
• 40 g Breadcrumbs
• 30 ml Whole milk
• 1 piece Egg
• 60 g Parmesan cheese ( grated )
• 10 g Flat-leaf parsley ( chopped )
• 1 piece Garlic ( minced )
• 0.5 piece Onion ( finely chopped )
• 2 tbsp Extra virgin olive oil
• 1 pinch Gray sea salt
• 1 pinch Black pepper ground

Instructions

1. Hydrating the breadcrumbs

   In a bowl, pour the whole milk over the breadcrumbs. Let the bread soak up the liquid until fully saturated and it forms a soft paste.

2. Mixing the filling

   Add the pork and beef mix, the egg, parmesan, finely chopped garlic and onion, and the parsley. Work the mixture by hand to achieve a consistent texture without crushing the meat fibers.

3. Shaping the meatballs

   Take a small amount of the mixture and roll it between your palms. Form walnut-sized meatballs, keeping them uniform to ensure even cooking.

4. Pan-frying

   Sear the meatballs in hot olive oil. They should sizzle immediately. Lower the heat and turn them regularly until a brown crust forms on all sides.

Chef's tips

• Do not overwork the meat to maintain tenderness during cooking.
• The milk hydrates the breadcrumbs and prevents the meatballs from becoming dry and hard.

Storage

Keep for 3 days in the refrigerator in an airtight container. Reheat gently in a pan with a splash of water.