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| Photo: Copyright 2011 Jacapo Pandolfini |
There are so many ways to cook meatballs. Everyone has their own secret family recipe. Meatballs were born to recycle mixed leftovers. So, feel free to create your own personal recipe, adding vegetables, potatoes, tomato sauce - whatever you like.
I always improvise with this recipe. I adore these little tasty, cute meatballs made with a spoon of ricotta cheese. The ricotta gives the dish a softness, and the lemon rind and ginger make it fresh and light. It will be the first of many meatballs recipes I'll post in this blog, because there are infinite variations. I must confess that it is one of my favorite dishes, so I cook them often.
2 bread slices
2 tablespoons milk
1 cup ground beef and pork, mixed
1 tablespoon ricotta cheese
1 teaspoon chopped basil
1 egg
Lemon rind from half a lemon
Dash of nutmeg
Dash of ginger
Salt, pepper
2 tablespoons olive oil
Flour (for rolling the meatballs)
Soak bread in milk until soft. Mix all ingredients together with a fork until well blended.
Roll meatballs into small balls, and roll them though the flour.
Heat oil in a sautè pan, and cook meatballs for 10 minutes or until golden brown. Serve with greens or mashed potatoes.
Serves 4
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