Beef meatballs with anchovy
Instructions
Finely chop a sprig of parsley, garlic, anchovy fillets and add them to the meat.
Soften the dough with the egg yolk and the crumb of bread soaked in milk and well squeezed, grated cheese, salt and pepper.
Mix well and cut into eight to ten balls.
Mash a bit.
Put them in fine breadcrumbs.
Veiled the bottom of a pan with a little oil and lively focus saucepan, heat the meatballs a minute on both sides.
Cover and continue cooking for about 10 minutes over low heat.
Serve well-heated with spinach in butter.
Accompanying wines: Barbera d'Asti DOC, Merlot DOC Friuli Aquileia, Cori Rosso DOC.
Ingredients and dosing for 4 persons
- 400 g of pulp of minced beef
- Milk
- 2 sandwiches
- Parsley
- 1 clove of garlic
- 1 egg yolk
- 2 tablespoons of grated cheese
- 2 anchovy fillets
- Breadcrumbs
- Olive oil
- Salt
- Pepper