Ingredients

• 200 g of minced veal
• 200 g veal udders alternatively veal pulp
• 50 g of breadcrumbs
• 15 g dried mushrooms
• 2 pcs eggs
• a bunch of hulled rocket
• Grana Padano Dop
• flour
• milk
• parsley
• marjoram
• garlic
• salt
• pepper

For the recipe of the Genoese meatballs, boil the veal udders for 35-45 minutes in salted water. Finally drain and chop them.
(To know: The veal udders, foreseen by the traditional recipe, are offal not so easy to find. Order them from your butcher or, more simply, replace them with the same quantity of veal pulp.)
Soak the mushrooms in warm water, then drain and finely chop them. Prepare an aromatic mixture with marjoram, parsley and a half clove of garlic. Soften the bread in milk. Collect the chopped udders in a bowl and mix them with the ground veal pulp, the well-squeezed crumb, the mushrooms and the aromatic mince. Season with salt, pepper and a tablespoon of grated parmesan. Start kneading by adding an egg. If the mixture is too compact, add a second egg or a little milk from the crumb. Mix well to obtain a homogeneous mixture. Shape into small balls the size of a large walnut (about 20g each), flour and place them on a floured tray. Crush them gently to give it a slightly flattened shape. Fry the meatballs in plenty of hot oil for 3-4 minutes or until they have become a nice golden color. Drain on kitchen paper and sprinkle with salt. Distribute them on plates and serve with tufts of rocket and, to taste, Taggiasca olives.

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