Meatballs are a classic on our tables, appreciated no matter how they are prepared. If you’re looking for an alternative, you must try them because they’re truly exquisite. The creamy milk sauce, flavored with a few sage leaves, makes the meatballs even softer.
Besides, the mixture doesn’t include eggs, only stale bread softened in milk, making them light and especially suitable for those who are egg intolerant.
- Difficulty: Easy
- Cost: Economical
- Preparation time: 10 Minutes
- Portions: 20 Pieces
- Cooking methods: Stove
- Cuisine: Italian
- Seasonality: All Seasons
Ingredients
- 1.04 lbs mixed ground meat (pork and beef)
- 3.5 oz stale bread
- 1.06 oz grated Grana Padano
- 0.63 cups milk
- to taste salt
- to taste black pepper
- to taste nutmeg
- 1 clove fresh garlic
- as needed flour
- as needed chives
- as needed vegetable mix soffritto
- 1.41 oz butter
- 1.48 cups milk
- 1 knob butter
- A few leaves sage
Tools
- 1 Pan
- 2 Bowls
Steps
Start by placing the torn bread in a bowl with the milk and let it rest for 15/20 minutes. In another large bowl, transfer the minced meat, grated Grana Padano, salt, pepper, nutmeg, chopped chives, and garlic. Mix everything and add the bread without squeezing it from the milk and knead again.
Take pieces of the mixture and shape the meatballs, flattening them slightly
Roll them in flour
In a pan, sauté the soffritto on low heat with half the butter. Once ready, transfer it to a small plate and in the same pan add the remaining butter and brown the meatballs, sealing them well. Once browned, add the soffritto you set aside, stir, and pour in the milk and a few sage leaves. Let it cook over medium heat for about 30 minutes and adjust the salt.
Once the milk has thickened, the meatballs are ready
Enjoy your meal!
