astrolab
VIP Member (Resident chef)
Ok.. one of the popular dish in Italy, show in so many food web places....but this is little bit more tasty and personal..
You can make around 50 meat balls....suitable for 6/7
Ingredients
½ cup fresh breadcrumbs
¾ cup water
750g minced pork
½ cup freshly grated parmesan or grana padano
½ tsp salt
1 tsp finely chopped thyme
1 clove garlic, peeled and crushed
½ cup pine nuts
2 small egg yolks
3 Tbsp olive oil
2 Tbsp butter
¼ cup marsala
½ cup light stock or water
1 Tbsp finely chopped flat-leaf parsley
Method
Put breadcrumbs in a bowl and pour on ¼ cup water. Leave for 10 minutes.
Beat minced pork in a bowl with soaked breadcrumbs, parmesan, salt, freshly ground black pepper to taste, thyme, garlic, pine nuts and egg yolks.
Beat in remaining ½ cup water. Using wet hands, roll into 50 small balls. Refrigerate for 30 minutes or longer, to firm.
Heat oil in a large frying pan over medium-high heat and drop in butter. Add half the meatballs and fry until golden on all sides, turning them with 2 spoons.
(Some of the pine nuts will pop out of the meatballs during cooking.)
Transfer to a plate and cook remaining meatballs. Pour off fat from pan and let pan cool for 1 minute.
Return pan to heat, add marsala, swirl pan, then add stock or water and let juices bubble up for a minute.
Return meatballs to pan, toss them gently to coat in the juices, then tip into a serving bowl.
Scatter with parsley and serve.
Cook's tips
Light and tasty, these meatballs are moreish with drinks, or can be served as a meal with mash and vegetables. Use marsala fine (dry) for an elegant perfumed dish, or marsala cremovo (sweet) for a sweeter more syrupy dish.
Article from the March, 2012 issue of Taste magazine.
You can make around 50 meat balls....suitable for 6/7
Ingredients
½ cup fresh breadcrumbs
¾ cup water
750g minced pork
½ cup freshly grated parmesan or grana padano
½ tsp salt
1 tsp finely chopped thyme
1 clove garlic, peeled and crushed
½ cup pine nuts
2 small egg yolks
3 Tbsp olive oil
2 Tbsp butter
¼ cup marsala
½ cup light stock or water
1 Tbsp finely chopped flat-leaf parsley
Method
Put breadcrumbs in a bowl and pour on ¼ cup water. Leave for 10 minutes.
Beat minced pork in a bowl with soaked breadcrumbs, parmesan, salt, freshly ground black pepper to taste, thyme, garlic, pine nuts and egg yolks.
Beat in remaining ½ cup water. Using wet hands, roll into 50 small balls. Refrigerate for 30 minutes or longer, to firm.
Heat oil in a large frying pan over medium-high heat and drop in butter. Add half the meatballs and fry until golden on all sides, turning them with 2 spoons.
(Some of the pine nuts will pop out of the meatballs during cooking.)
Transfer to a plate and cook remaining meatballs. Pour off fat from pan and let pan cool for 1 minute.
Return pan to heat, add marsala, swirl pan, then add stock or water and let juices bubble up for a minute.
Return meatballs to pan, toss them gently to coat in the juices, then tip into a serving bowl.
Scatter with parsley and serve.
Cook's tips
Light and tasty, these meatballs are moreish with drinks, or can be served as a meal with mash and vegetables. Use marsala fine (dry) for an elegant perfumed dish, or marsala cremovo (sweet) for a sweeter more syrupy dish.
Article from the March, 2012 issue of Taste magazine.
