Medium
4 per.
120 min
Chef Danilo Angè
Ingredients
- 300 gr of ground veal
- 100 gr of lentils
- 1 bay leaf,
- 100 gr of Grana Padano within 16 months
- 1 sprigs of sage
- 100 ml of milk
- 120 gr of bread crumbs
- 200 grams of pineapple
- 10 grams of paprika
- 10 ml of extra virgin olive oil
- salt and pepper
Preparation
Peel the pineapple, cut into very thin slices, arrange on a plate, sprinkle with paprika and bake in oven at 90°C for one hour.
Pour the lentils into a saucepan, previously softened in cold water for one hour, cover with cold water, add the bay leaf and cook for 40 minutes and drain.
Knead the veal with lentils, chopped sage and Grana Padano cut into small cubes; form the meatballs, pass them in milk and grated bread.
Cook the meatballs in a pan with little oil, drain them on paper towels and serve with crunchy pineapple.
Related recipes
Medium
12 people
45 min
Baked Italian style chicken meatballs
Easy
4 people
30 min
Fried meatballs with a heart of Grana Padano
Easy
4 people
30 min
Grana Padano Mediterranean meatballs with burnt chili butter on Greek yogurt
Easy
4 people
30 min
