Ingredients

• 650 g choice ground beef pulp
• 350 g Bra sausage
• 30 g Parmigiano Reggiano Dop
• 1 egg
• rosemary
• flour 00
• White wine
• salt
• pepper
• extra virgin olive oil

To prepare the rustic meatballs of beef and Bra sausage, worked in a bowl, with your hands, the beef pulp and Bra sausage until they are well mixed.
United the egg, the leaves of a sprig of finely chopped rosemary, the grated Parmesan cheese, salt and pepper.
keep work the mixture with your hands until you get an almost creamy consistency.
formed round meatballs of 50-60 g, passing them several times from one palm to another to make them firm and compact. Pass them in the flour.
cook them in a pan with 4-5 tablespoons of oil, a few at a time, browning them well on each side; add the white wine and continue to cook for another 5-8 minutes: the heart of the meatballs must remain pink.

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