Stale bread and anchovy meatballs an easy and tasty appetizer, you can also serve them at a buffet or to accompany a tasty aperitif. The stale bread meatballs are great to prepare to use up leftover bread, I assure you they will be a hit. To embellish this appetizer, I added an anchovy fillet from Rizzoli Le Marinate del Mar Cantabrico, marinated anchovies with citrus oil, rich in Omega 3, they are fished in northern Spain and hand-processed on the fishing site. Now let’s see how to make stale bread meatballs, and if you try them, let me know. Barbara
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- Difficulty: Very easy
- Cost: Affordable
- Preparation time: 10 Minutes
- Portions: 4
- Cooking methods: Frying
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 2.8 oz Rizzoli Le Marinate del Mar Cantabrico anchovies
- 9.2 oz bread
- 0.42 cups milk
- to taste parsley
- Half clove garlic
- to taste peanut oil
How to prepare stale bread and anchovy meatballs
Let’s start preparing the bread meatballs, cut the bread into cubes and place it in a bowl, add the milk and let it rest for 5 minutes, then work it with your hands so that the bread absorbs the milk well, you will see you get a homogeneous mixture, then add the crushed garlic and chopped parsley, mix well.
Pour some oil into a pan or you can use a fryer, put it on the heat and bring it to a temperature of 338°F.
With your hands, take part of the mixture and, rolling it between your hands, form meatballs the size of a walnut. Then pour them into the hot oil and let them brown, when they are golden, drain them and transfer them to paper towels to absorb the excess oil.
Then serve the stale bread meatballs by placing a Rizzoli Le Marinate del Mar Cantabrico anchovy fillet on top, secure them with a toothpick or a fork for finger food.
How to store stale bread and anchovy meatballs
Store stale bread and anchovy meatballs in the refrigerator for 1 day
