Meatballs with Grana Padano DOP
Difficulty Medium
|
Preparation  40 min
|
Servings for  4 people
|
Ingredients
300 g of minced beef
100 g of Grana Padano DOP, grated
1 egg
2 slices of stale bread (or 80 g of breadcrumbs)
1 clove garlic, finely chopped
1 sprig of sage
Salt
Black pepper to taste
Extra virgin olive oil to taste
Preparation
If you use stale bread, place it in a bowl of milk and let it soften for a few minutes. Then squeeze the bread to remove the excess milk and crumble it finely. If you use breadcrumbs, it is not necessary to soak them.
In a large bowl, combine the minced meat, the soaked bread, the egg, the grated Grana Padano DOP, the chopped garlic and the chopped sage.
Add salt and pepper to taste and mix well with your hands or a spoon until you obtain a smooth mixture.
With your hands, take a small amount of dough and form balls, the size of a walnut or smaller depending on your preference. If necessary, you can add a little breadcrumbs to make the dough more compact.
Heat a layer of extra virgin olive oil in a large pan over medium-high heat.
When the oil is hot, fry the meatballs a few at a time, turning them occasionally, until they are golden brown and crispy on all sides (about 5-6 minutes).
Once ready, drain the meatballs on absorbent paper to remove excess oil.
Your meatballs are ready, now all you have to do is sprinkle some Grana Padano DOP and serve while they are still hot.
|
Difficulty |
Preparation |
Servings for |
Baked Italian style chicken meatballs
|
Difficulty |
Preparation |
Servings for |
Lentil “meatballs” in tomato sauce with rosemary and Grana Padano Riserva
|
Difficulty |
Preparation |
Servings for |
Fried meatballs with a heart of Grana Padano
|
Difficulty |
Preparation |
Servings for |
Grana Padano Mediterranean meatballs with burnt chili butter on Greek yogurt
←
→
