Made with veal and mushrooms, the Genoese meatballs are a second of the Ligurian tradition, perfumed with the typical herbs of the territory, such as marjoram and basil
They are small, tasty, made like they used to be. The Genoese meatballs they are a dish of Ligurian land cuisine, in which meat and vegetables are the basic ingredients of each recipe, flavored with typical aromatic herbs, which are grown in the gardens of all Liguria. The Genoese meatballs can be accompanied by many side dishes, such as fresh salad, green beans and sautéed zucchini. You can eat hot just removed from the oil or even at room temperature, and the next day they are even better.
Meatballs, a dish that saves waste
Meatballs are a dish that is fashionable in these times salvasprechi: they are prepared with all that remains of other meat dishes (slices, roasts, meat loaves), without the end result being in any way impoverished by taste, quite the opposite! Often the richness of distinct flavors and the variety of types of meat give many aromas to the preparation, which presents itself different every time. The meatballs are without doubt one of the most cooked recipes and of which there are infinite versions.
The recipe of the Genoese meatballs
Ingredients for 4 people: 200 g minced veal, 200 g veal udder (alternatively veal pulp), 30 g dried mushrooms, the crumb of a large sandwich, meat broth, a few marjoram leaves and basil, 100 g grated parmesan, one egg , parsley, garlic, white flour, lard or oil for frying, salt, pepper.
Method: first put the mushrooms to soak in a bowl of cold water. Then soften the bread crumbs in a little stock and put the veal breast to boil. Once cooked, chop it and place it in a bowl together with the well-wrung bread, chopped garlic, marjoram and basil, the chopped and minced mushrooms, the Parmesan, salt and pepper. Mix all the ingredients with the egg. With floured hands, take a little bit of the mixture and make round balls, crushing them a little in the middle. Once ready, fry them in a large-bottomed pan in which you have heated the oil or lard. Turn them on all sides, so that they brown well, and then drain on a plate covered with a sheet of absorbent paper. Garnish with parsley and bring to the table.
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