ABOUT THE RECIPE
As seen on "The Orange Banana" Issue Two. The first Recipes ZINE for the Farmers Market ๐งก๐
INGREDIENTS
300 g (0.6 lb) leftover meat (i.e. bbq meat, T-bone, ribs, lamb)
100 g (0.2 lb) leftover charcuterie (could be prosciutto, salami)
150 g (1 3/4 cups) graded Parmigiano Reggiano
250 g (2 cups) breadcrumbs
1 egg
1/4 cup wine (red or white)
2 cups of olive oil or any frying oil
a pinch of black pepper
water
A note on measurements
We work with chefs from all around the world, which is why we include both imperial (cups/ounces) and metric (grams) measurements. To achieve best results, we highly recommend that you utilize a kitchen scale and follow the metric measurements when possible.
PREPARATION
Blend all meat and charcuterie with a blender and set aside.
In a medium size bowl, whisk the egg and add the Parmigiano Reggiano, a pinch of pepper, the blended meat and charcuterie and the wine. Mix everything with your hands and shape each ball into a slightly flattened egg-shaped pattie (1 and 1/2 inch).
Note: add one or two spoons of breadcrumbs if your mixture is too liquid-y. Cover the meatballs with breadcrumbs and refrigerate them for about 30 minutes.
In a non stick pan, preheat the 5 spoons of frying oil medium hot and place the meatballs in the pan. Cook each side for about 5-6 minutes until golden.
IMPASTIAMO Tip: Serve this dish with a mustard sauce: mix 5 spoons of mustard, 1 spoon of honey, and 1 spoon of white wine vinegar or lemon juice.
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