Hmmm, meatballs. Those meatballs dripping with saliva, watering the mouth, and heat are what you need to taste the sky. Prepared with spices, bread crumbs, eggs, onions, and a host of others, their delicious taste is undeniable. Famous for its spaghetti, meatballs can be enjoyed alone or with your chili, rice food, and more.
I found this recipe long ago in an article I read about Sophia Loren. It was about her son’s favorite food, Livia’s meatballs. Livia was Sophia Loren’s longtime chef full of gastronomic delicacies. I love this recipe and always think of a picture of Sophia Loren and her sons when I make it. These meatballs are very tasty, especially the sauce that goes with them. I serve it with mashed potatoes. Needless to say, my kids, especially my son Hudson, love this food. Click here for the recipe.
How to Do It
Ingredients: (4 servers)
• 500 grs minced beef or veal
• 4 slices of old white bread
• 300 ml milk
• 240 ml double cream
• 100 ml white wine
• 30 ml chicken broth
• Meatballs flour
• Olive oil
• Hand sliced parsley
• Salt and pepper
• In a bowl, pour in the milk and add the bread. Set aside and let the milk soak into the bread. Squeeze a lot of milk and save the bread. Combine the preserved bread with the minced meat in a large bowl, season with salt and pepper, and make meatballs 4-5 cm wide. Put each meatball in the flour.
• In a large saucepan, heat olive oil (about 2cm of oil) over medium heat and fry the meatballs on both sides of the batter if needed. Remove the plate with a paper towel.
• Pour more oil into the pan and remove any residue. Pour in the wine, and cook again over high heat until reduced by a quarter. Add the chicken broth and cream, reduce heat, and cook for 1 minute.
• Return the meatballs to the pan and make sure the meatballs are covered with the sauce. You can also heat it on low heat for 1 minute – do not let the sauce boil.
• Sprinkle with parsley, serve with mashed potatoes and plenty of sauce.
From the Marie-France Manager blog
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