In summer, having something fresh in the fridge is always pleasant. Coming home hot for dinner, there’s nothing better than finding something ready.
Sweet and sour meatballs are tasty and convenient.
Prepare the meatballs as usual and vary the seasonings.
- Difficulty: Easy
- Cost: Cheap
- Preparation time: 2 Hours
- Portions: 6
- Cooking methods: Frying
- Cuisine: Italian
- Seasonality: Summer
- Energy 480.88 (Kcal)
- Carbohydrates 18.31 (g) of which sugars 7.77 (g)
- Proteins 25.48 (g)
- Fat 32.81 (g) of which saturated 9.22 (g)of which unsaturated 21.10 (g)
- Fibers 0.65 (g)
- Sodium 1,402.79 (mg)
Indicative values for a portion of 140 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
- 1.1 lbs ground beef
- 3.5 cups stale bread (Or breadcrumbs)
- 1.76 oz Grana Padano cheese, grated
- to taste milk
- 3 eggs
- 1 bunch herbs (Mint, thyme, chives, garlic, basil.)
- 1.27 cups balsamic vinegar
- 0.53 oz salt
- to taste olive oil (Can be substituted with seed oil)
Tools
A pan, mixing bowl…
- Pans
- Bowls
Steps
.
Cut the bread into pieces and let it soften in the milk. After the necessary time, squeeze it and combine all the ingredients. Except half of the prepared aromatic mixture. If it doesn’t have the right consistency, adjust with breadcrumbs. Mix everything well. Form balls with the mixture.
Fry in a little oil (Alternatively, they can be baked or steamed)
Cook and change the pan. Pour in the vinegar and meatballs. Stir gently and add the aromatic mixture.
Reduce the vinegar and transfer to the serving dish.
Store in the refrigerator for a few days in a closed container. Garnish as desired. I used a green sauce with a chili pepper toasted in a pan, and mint leaves. Naturally, it can be served hot. When cold, the aromas are enhanced. By varying the size of the meatballs, you can prepare it for a rustic appetizer, well in advance.
