Everyone knows that meatballs are popular with everyone, and they’re often made to use up leftovers. I found myself with a nice bunch of broccoli rabe and used half to make Cavatelli with Broccoli Rabe and Taleggio and used the other half to make these delicious Meatballs with Broccoli Rabe. Now let’s roll up our sleeves and head to the kitchen . . .
Recipe of 06/11/2017 updated
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- Difficulty: Very Easy
- Cost: Economical
- Rest time: 10 Minutes
- Preparation time: 15 Minutes
- Portions: 3
- Cooking methods: Steam, Frying
- Cuisine: Italian
- Seasonality: Autumn, Winter, and Spring
Ingredients
- 7 oz ground beef
- 3.5 oz sausage
- 1.75 oz grated Parmesan cheese
- 1 egg
- 1 clove garlic
- 2.8 oz crumb
- 0.42 cup milk
- 1 tsp fine salt
- 8 stalks broccoli rabe
- 1.4 oz flour (to coat the meatballs)
- 1.27 cups peanut oil
- 0.07 oz lemon zest (grated)
Tools
The recipe contains IconA affiliate links
- Kitchen scale
- Bowl
- Cutting board
- Mezzaluna
- Frying pan
Steps
Wash the broccoli rabe, selecting the tenderest stems, and steam them for a few minutes. Squeeze and chop them with a mezzaluna.
Place the bread crumbs soaked in milk in a bowl and squeezed. Add the ground beef, sausage without skin, grated Parmesan, egg, garlic, salt, and the vegetables. Mix and knead all ingredients well. Let the mixture rest for 10 minutes.
Form small balls with the mixture about the size of a walnut and roll them in flour. Heat the peanut oil to the right temperature and fry the meatballs with broccoli rabe. You’ll love how deliciously soft they are, pleasing everyone. Sprinkle with grated lemon zest to add fragrance. If you don’t want to fry, you can bake the meatballs at 392°F for 30 minutes.
