Genoese Meatballs
Vitello is meat from a
milk-fed calf slaughtered at three weeks.
Vitellone is meat from
an older, grass-fed, non-working animal.
Beef comes from a working animal, the ox (manzo)
and not from the cow (mucca)
Serves : 4
Ingredients:
1¾ cups / 400g / 14oz Cooked Veal,
minced (ground)
3 tbsp Fresh Breadcrumbs,
soaked in stock
or milk and squeezed
dry
1 Clove Garlic
, crushed
1
Bunch Parsley,
chopped
Few
Fresh Marjoram
Leaves
2
tbsp Dried
Mushrooms, soaked, drained,
chopped
2
tbsp Grated Parmesan
Cheese
Salt & Pepper
Ground
Nutmeg
1
Egg,
beaten
Plain
(All-Purpose) Flour
Vegetable
Oil
Solid
Margarine (Solid Vegetable Shortening)
Instructions:
- In a bowl, mix the veal, breadcrumbs, garlic, parsley, marjoram, mushrooms and cheese.
- Season
with salt,
pepper
and nutmeg;
blend in the egg,
mixing well.
- Form
the mixture into balls, flatten slightly and dip in flour.
- Brown
quickly in plenty of oil
and margarine (shortening), then reduce the heat and continue to fry until
cooked through. Serve hot.
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