Boiled meat and potato meatballs are a true recycling dish because nothing is thrown away in the kitchen. After making the broth, I found myself with a nice piece of boiled meat, potatoes, and carrots. Blend and mash, and they become meatballs. You can fry the boiled meat and potato meatballs or stew them as I chose to do, using the carrots to make a nice creamy sauce, and in a few minutes, you’ll have a tasty and economical second course ready.
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- Difficulty: Easy
- Cost: Very economical
- Preparation time: 30 Minutes
- Portions: 4 People
- Cooking methods: Stove
- Cuisine: Italian
- Seasonality: Autumn, Winter
Ingredients
- 11 oz boiled meat
- 7 oz boiled potatoes
- 1 egg white
- 1.75 oz stale bread
- 1/2 lemon
- to taste salt
- 2 boiled carrots
- 2 tbsps extra virgin olive oil
- as needed peanut oil (for frying)
- as needed breadcrumbs
Tools
- Potato Masher
- 1 Bowl
- 1 Chopper
- 1 Frying Pan
- 1 Low Sided Casserole
- 1 Frying Paper Sheet
Steps
Mash the potatoes and collect them in a bowl. In a food processor, blend the boiled meat, the stale bread cut into pieces, and the lemon juice. Add the blended mixture to the potatoes, add the egg white, season with salt, and mix well until a homogeneous mixture is obtained. Form the meatballs and coat them in breadcrumbs. Fry them in hot oil until they are well golden all around and drain them on frying paper. Blend the carrots with a little water or broth and transfer them to a casserole with the two tablespoons of oil. Add the previously fried meatballs and let them season for a few minutes, then serve the meatballs hot.
Notes
Recipe source: “Facile con gusto” November 2022.
