The meatballs with broth-boiled meat, whether beef or chicken, are a true leftover dish to use the meat in an alternative way. After making beef broth or chicken broth, you can serve the boiled meats with green sauce, but you can also make soft and tasty little meatballs.
Nothing could be easier in the art of recycling in the kitchen; just debone and mince the meat, add some boiled potatoes, season them with herbs and spices to taste—we love the garlic and parsley combination—and then into the hot oil for frying.
If you want to make a lighter second course, you can also cook the meatballs with the air fryer or simply bake them in the oven, the result will always be excellent.
- Difficulty: Very easy
- Preparation time: 30 Minutes
- Portions: 20 Pieces
- Cooking methods: Frying
- Cuisine: Italian
Ingredients
- 9 oz boiled meat (beef or chicken)
- 1 1/2 cups potatoes, with skin, cooked, boiled
- 1 1/3 oz cheese (grated)
- 1 egg
- 1 clove garlic (optional)
- A few sprigs chopped parsley
- to taste salt and ground pepper
Steps
1 – Boil the potatoes with the skin on. Once cooked, peel them and cut into pieces.
2 – Debone and remove the fat from the boiled meat broth, then cut it into pieces.
3 – Mince the meat and potatoes together with the egg, grated cheese, garlic, parsley, salt, and pepper.
4 – Scoop the mixture with a teaspoon and form the meatball balls.
5 – Fry the meatballs with the broth-boiled meat in plenty of oil for a few minutes, until they become golden.
6 – Alternatively, you can cook them in the air fryer for 10 minutes at 390°F, or in the traditional oven.
