Ground beef, 500 g
Grated Pecorino cheese, 80 g
Grated Grana Padano cheese, 80 g
Minced parsley, 2-3 spoons
Garlic, 1 clove
Bread, 250 g
Mortadella, 150 g
Fresh sausage, 100 g
Wild fennel, q.s.
Seed oil, q.s.
- Start by cutting the bread in little pieces and grind it.
- Put the ground beef, sausage and chopped up mortadella in a capacious bowl, and blend them together.
- Add parsley and all the other ingredients mixing them to obtain a uniform mixture. You can add an egg in case the mixture is too dry.
- Prepare the meatballs with their typical round shape.
- Warm up the oil.
- Pass the meatballs in the breadcrumbs.
- When the oil is hot enough, fry the meatballs to reach a nice gilt.
- Drain them on absorbent paper and serve them hot.
The meatballs can be freezed before being cooked, and fried once defrosted again.
Only in the 15th century Master Martino of Como talked about them for the first time, in his Libro de arte coquinari (“The Art of Cooking”). Today our meatballs are undoubtedly far from being poor, since we use rich ingredients, such as fresh minced meat, grated Parmesan and first-rate ham or tuna, all wrapped in the golden crispy crust that made them so popular.