This typical Roman cuisine comes from the lower classes: therefore, it is poor and above all it is rich in recipes for “recycling.”
When you make the broth, the advancing meat is not really tasty, and a way must be found to reuse it. One of the smartest ways is this.
This recipe is very tasty and reminds me of my childhood.
Fried Meatballs from boiled meat
- Preparation time: 30 minutes
- Ingredients for 8 servings
- Difficulty: Easy recipe
- Ingredients
- For the meatballs:
- 200 gr or 7 oz of advanced boiled meat
- 1 egg
- 40 gr or 1 ½ oz of stale bread
- 50 gr or 2 oz of mortadella
- 20 gr or ¾ oz of grated pecorino cheese
- 1 glass of warm milk
- Chopped parsley to taste
- Salt and Pepper to taste.
- For breading:
- 2 eggs
- Pastry flour to taste
- Breadcrumbs to taste
- Peanut oil for frying
- Instructions
- Cut the stale bread into cubes and dip them in warm milk.
- Chop the parsley with a knife.
- Chop the boiled meat and mortadella very finely.
- Put the meat and mortadella in a pan. Add the pecorino, the egg, the chopped parsley. Mix everything well, add salt and pepper.
- With the mixture make balls as big as a walnut.
- Meanwhile, prepare the breading. Place the flour in a dish. In a bowl, beat the egg with freshly ground pepper. Put the breadcrumbs in a large bowl.
- Lightly flour the meatballs. Pass them first through the beaten egg and then the breadcrumbs. Pass them a second time through the beaten egg and again in the breadcrumbs.
- Put the oil in a pan and bring it to a temperature of 325°F . Dip a few meatballs at a time and fry them until golden brown.
- Drain the meatballs on absorbent paper towel.
Tips to ensure the success of the dish:
- It would be appropriate to pass the boiled meat and the mortadella through the meat grinder. Otherwise, for those who do not have a meat grinder like me, cut it very finely with a knife.
- Put a few meatballs in the boiling oil at a time to avoid lowering the temperature too much.
- Always use a thermometer to measure the oil temperature. It is an inexpensive but useful tool to prevent the smoke point from overflowing with oil.