Lidia Cooks from the Heart of Italy: A Feast of 175 Regional Recipes by Lidia Matticchio Bastianich;Tanya Bastianich Manuali

Author:Lidia Matticchio Bastianich;Tanya Bastianich Manuali
Language: eng
Format: mobi
Tags: Cookery, Italian
ISBN: 9780307273413
Publisher: IB Dave's Library
Published: 2009-09-15T07:45:57+00:00

Crumble the ground pork and veal into a large bowl, breaking up any clumps with your fingers, and toss to mix them. Pour the beaten eggs over the meat, and scatter on top the bread crumbs, grated cheese, orange zest, chopped pine nuts and raisins, and salt. Fold and toss and squeeze the meat through your fingers to distribute all the ingredients evenly.

Scoop up a small amount of the meat mix—about a heaping teaspoon—and roll it in your palms to form a 1-inch ball (the size of a large grape). Set it on a tray lined with wax paper or parchment, and form the rest of the mixture into meatballs—you should have sixty or more. Now either fry or poach the meatballs, before final heating in stock for serving.

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