The Ultimate Guide to Meatballs by Matteo Bruno
Author:Matteo Bruno
Language: eng
Format: epub
ISBN: 9781510759459
Publisher: Skyhorse
Published: 2021-10-14T16:00:00+00:00
Char the corn cobs on a hotplate or barbecue plate, turning a few times, until cooked on all sides (about 12 minutes). Set aside to cool. Once cooled, remove the kernels by slicing down the cob with a sharp blade. You should have 150 g (5½ oz) of charred corn kernels.
Crush the cornflakes into tiny pieces using a mortar and pestle. In a dry frying pan over medium heat, toast the cornflakes. Before they start to brown, add the butter and stir through until it begins to bubble. Remove from the heat and set aside in the refrigerator to cool for about 45 minutes.
In a mixing bowl, season the chicken with salt and pepper and combine with the charred corn, cornflakes, cheddar cheese, spring onion, lemon zest, parsley, creamed corn, and mayonnaise. Cool the mixture in the refrigerator for at least 30 minutes.
Preheat the oven to 120°C (235°F) and add a small ovenproof saucer of water to the back of the oven to create humidity.
Retrieve the cooled mixture from the refrigerator. Using your hands, gently roll the mixture into 40 g (1½ oz) balls.
Spray a baking tray with olive oil and carefully place the meatballs in the tray. Bake the meatballs in the humid oven for 12 minutes.
Heat up a knob of butter and a drizzle of olive oil in a frying pan over medium heat. Take the meatballs out of the oven and finish them in the pan for around 3 minutes on each side until golden brown.
Serve immediately.
Sotto palle
Buttered risoni & peas (p 144) or
Couscous with muscatels & pistachios (p 148) or
Toasted quinoa, lentils & corn (p 152)
Sauces
Aioli (p 160) or
Spicy hoisin sauce with ginger & garlic (p 163) or
White sauce (p 158)
Garnishes (pp 166-9)
Citrus zest or
Grated cheese or
Pickled zucchini
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