San Biagio meatballs are a traditional recipe deeply tied to the gastronomic culture of Lanzara, a small town in the province of Salerno, where this dish represents a symbol of devotion, conviviality, and family memory.
They are prepared on the occasion of the feast of San Biagio, celebrated on February 3rd, an event deeply felt in various Italian regions.
This is not a dessert, as often happens in festivities dedicated to saints, but a rustic and genuine second course, capable of telling the story of southern Italian popular cuisine through simple flavors and humble ingredients.
Even in my region of Abruzzo, the feast of San Biagio is accompanied by culinary traditions that vary from town to town, and for this reason, I find it fascinating to discover how each area interprets this occasion with different recipes but united by the same spirit: protection, good fortune, and sharing.
San Biagio meatballs perfectly fit into this framework, a mixture composed of meat, stale bread, herbs, and a few other ingredients, creating soft, tasty, and irresistible morsels.
A recipe poor in its origin but rich in taste and history.
Meatballs, as we know, always bring everyone together, they are one of those dishes that smell like home, family Sundays, traditions passed down without needing to be written. And who could ever refuse a meatball, in whatever version it is offered?
Certainly not me.
Once you try these San Biagio meatballs, I am sure you will fall in love with their simplicity and authentic flavor.
This recipe is perfect for those who love traditional Italian cuisine, for those looking for dishes related to popular festivities, and for those who wish to discover lesser-known regional flavors but rich in identity.
Approximately 714 Kcal per person
- Difficulty: Easy
- Cost: Cheap
- Preparation time: 10 Minutes
- Portions: 3 people
- Cooking methods: Frying
- Cuisine: Regional Italian
- Region: Campania
- Seasonality: All seasons, San Biagio
Ingredients to make San Biagio Meatballs
- 5.3 oz ground veal
- 3.5 oz sausage paste
- 2.5 cups bread (soaked in milk and well squeezed)
- 2 eggs (small)
- 2 tbsps grated Parmesan cheese
- 1 tbsp Pecorino cheese (grated)
- 1 bunch chopped parsley (or dried parsley)
- 1/2 tsp salt
- 1/2 tsp nutmeg (powdered)
- sunflower oil (or corn oil)
Preparation of San Biagio Meatballs
In a bowl, combine all the ingredients, including the previously soaked and squeezed bread.
Mix the mixture well, then form walnut-sized balls and place them on a tray.
Prepare a frying pan and add the vegetable oil, bring the oil to temperature, and fry the meatballs a little at a time.
Once cooked, drain on absorbent paper, sprinkle with a little salt, and serve.
