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Sebastian Kirsch: Blog » Pseudo-Italian meatballs

Sebastian Kirsch: Blog

Monday, 02 April 2007

Pseudo-Italian meatballs

Filed under: — Sebastian Kirsch @ 01:44

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Why do I call them pseudo-italian? Because I recently watched a friend from Italy make meatballs. But I didn’t watch very closely – so I remembered some of the ingredients, and had a general idea of how he did it. But I’ve certainly screwed up somewhere when I tried to do them myself.

Anyway, here goes. This is what you need:

  • beef mince (will have to try this with lamb mince sometime)
  • grated parmesan cheese
  • soft butter
  • an egg
  • diced bacon
  • bread crumbs
  • salt, pepper
  • garlic
  • canned tomatos
  • olive oil
  1. Thoroughly mix the mince, bacon, parmesan, salt, pepper, butter and the egg. Form small meatballs and roll them in bread crumbs.
  2. Heat olive oil in a pan. Fry the meatballs on all sides.
  3. Add the canned tomatos and some water.
  4. Crush the garlic and add it to the tomato sauce.
  5. Cook for 20-30 minutes, adding water as needed. Add salt, pepper and herbs at your discretion. Serve with pasta, gnocchi, risotto, whatever.

My Italian friend is probably disgusted now because I butchered his recipe so badly.

Update: My Italian friend informs me that one uses cooked ham instead of bacon in this recipe. And that one needs to add smoked cheese (I think he used scamorza.) I tried this variation yesterday, and I am sorry to report that I like the version above better – I don’t care very much for the smoked cheese, and I think the bacon lends a bit of flavour.


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