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Categories:
weight weight eggs garlic Bechamel Sauce Parmesan cheese parsley lemon rind nutmeg salt pepper flour
Viewed: 91 - Published at: 7 years agoIngredients
- 1/2 pounds, 78 ounces, weight (9 Oz) Minced Chicken
- 1/2 pounds, 78 ounces, weight (9 Oz) Minced Beef
- 2 whole Eggs
- 2 cloves Garlic, Crushed
- 3 Tablespoons Bechamel Sauce
- 3 Tablespoons Parmesan Cheese, Grated
- 1 Tablespoon Chopped Parsley
- 1 teaspoon Lemon Rind, Finely Grated
- 1 pinch Grated Nutmeg Or To Taste
- 1 pinch Salt
- 1 pinch Pepper
- 2 Tablespoons Corn Flour For Coating
- Oil For Shallow Frying
Method
- Make a small quantity of Bechamel sauce using corn or rice flour (about 20gr (1-1/2 Tbl) of butter, 2 tbsp of flour, 1 cup of of milk)
- In a bowl mix all ingredients except for the corn flour and oil.
- Mix thoroughly (using your hands is the best way).
- Take a scant tablespoon of the mixture and form into small ball (about an inch) roll lightly into flour and refrigerate for 10 minutes or so.
- Heat the oil in a large frying pan, fry the meatballs in batches, 3 0r 4 minutes until browned.
- Drain on kitchen paper.
- HINTS
- If using as an entree : put the meatballs on a try in a medium hot oven for 10 minutes to warm.
- Serve with Plum sauce.
- If using on pasta: add the meatballs to a home made tomatoes sauce and let them simmer for a few minutes.
- If using with minestrone, as in the photo, simply add them to the plates and pour the hot minestrone on them.
- You can substitute 3 slices of bread (crust removed, soaked in milk and squeezes dry) for a Regular version.
