Grandma's meatballs
Instructions
Passed to the meat grinder the pulp of beef and ham and collect the proceeds into a bowl.
Add the grated Parmesan, a rub of nutmeg, raisins, soaked in warm water and squeezed, the pine nuts, the sandwich crumbs, soaked with the broth, the salt needed and a ground pepper.
Mix the ingredients carefully, then tied it with an egg yolk.
Obtained from mixture many small round balls and uniforms, put them in beaten egg with salt and pepper and bread crumbs and FRY in a pan with hot oil.
When they are well browned remove from the bowl using a skimmer and put them on a paper towel to remove excess grease, then place in a serving dish.
Place the mustard in a small saucepan, dissolve it with vinegar, and then add the flour mixed with 3 tablespoons of water, add salt and beat the mixture with a wooden spoon.
Add the egg yolks and remaining 1/2 juice lemon and heat the sauce sweet, without focus to take the boil.
Pour the hot sauce over meatballs, garnished with the remaining lemon and serve.
Ingredients and dosing for 6 persons
- 300 g of beef pulp
- 100 g of ham
- 3 tablespoons of grated parmesan cheese
- Salt
- Pepper
- 1 rub of nutmeg
- 2 tablespoons of pine nuts
- 2 tablespoons of sultanas
- 1 bun (crumb)
- 3 tablespoons of wine vinegar
- 10 cl of broth
- 100 g of breadcrumbs
- 3 teaspoons of flour
- 3 teaspoons of mustard
- 1 lemon
- == 1 whole egg
- 3 egg yolks
- Frying oil