Turkey meatballs with nutmeg
Instructions
Chop the meat, add some breadcrumbs previously softened in the cream, add salt, add plenty of grated nutmeg, mix.
Formed with the mixture of meat balls and lightly flour them.
Heat two tablespoons of olive oil and a little butter, meatballs, friggetevi before a high flame and then dessert for fifteen minutes: they must be soft, but with a light golden brown.
Drain the skimmer, drain on paper towel and serve.
Ingredients and dosing for 6 persons
- 600 g of turkey breast
- Breadcrumbs
- 20 cl of cream
- Flour
- Abundant of grated nutmeg
- Salt
- Olive oil
- Butter