Turkey meatballs (2)
Instructions
Soak the breadcrumbs in the milk.
Chop the Turkey meat with mortadella and salamino.
Put the mince in a bowl add the Parmesan, chopped parsley with the chives, bread soaked and wrung from the milk, salt and pepper and mix with the egg.
If you see that the mixture is too dry add another yolk.
Formed with the mixture of round meatballs and mash slightly with the Palm of your hand.
Fire place a pan with butter and a spoonful of oil, lie down, next to each other, the meatballs lightly flour.
Cook over gentle heat, often rigirandole.
When will ben colorful, cover with a little white wine and hand them to complete (it will take 30 minutes total to cook), possibly a few spoonful of hot broth.
Serve on the Board of fennel accompanied by steamed in water, flavored butter and sprinkling them with Parmesan.
Ingredients and dosing for 4 persons
- 500 g of turkey breast
- 50 g of grated parmesan cheese
- 100 g of mortadella
- 50 g of type salami cacciatore
- 1 cipollina
- 1 handful of parsley
- 1 pinch of breadcrumbs
- 30 g of butter
- 1 egg
- Dry white wine
- Little of flour
- Little of milk
- Olive oil
- Salt
- Pepper