Crumbed Meatballs with Green Pea Salad

© 2021 | http://angiesrecipes.blogspot.com

© 2021 | http://angiesrecipes.blogspot.com

A deliciously different way to enjoy meatballs. Beef mince (or any other kinds of mince), Parmesan cheese and herbs are formed into meatballs, coated in breadcrumbs, fried and served with a baby Romaine lettuce and pea salad tossed with a herb dressing. The crumbed meatballs are crunchy on the outside and so tender and tasty on the inside. Don't skip the Parmigiano-Reggiano as it adds so much more flavours to the meatballs. Next time I will add some grated Parmesan in the breadcrumbs too. They can be served stuffed into pita pockets with tzatziki or over some pasta with marinara sauce.

 

Crumbed Meatballs	Herb Dressing
500 g Beef mince 3 tbsp Parmigiano-Reggiano, grated 1 Shallot, finely chopped 1 clove Garlic, minced 2 tbsp Fresh breadcrumbs 2 tbsp Flat parsley, finely chopped Salt and pepper 50 g White spelt flour 1 Large egg, lightly beaten 120 g Fresh breadcrumbs Lard or oil, to fry 100 g Green peas 2 Baby Romaine lettuce, leaves separated Fresh herbs Cherry radishes, sliced	2 tbsp Fresh chives, chopped 1 tbsp Lovage, chopped 1 tbsp Mint leaf, chopped 1 clove Garlic, minced Juice of 1 lime Salt and pepper 80 ml Olive oil

1. Combine beef mince, parmesan, shallot, garlic, breadcrumbs, and parsley in a bowl. Season well. Use damp hands to shape 2 tablespoons of beef mixture into a ball, then place on a lined tray. Repeat with the remaining beef mixture.
2. Place flour, egg and breadcrumbs in separate shallow bowls. Coat meatballs in flour, shaking off excess, then dip them in egg and finally coat in breadcrumbs. Place on a tray and chill for 20 minutes to firm slightly.
3. Meanwhile, blanch green peas in a saucepan of boiling water for 2 minutes or until bright green and tender, then drain and refresh in a bowl of iced water and drain again. Place them in a large salad bowl and add in lettuce, fresh herbs and radishes.
4. To make the dressing, combine everything in a jar or bowl and shake or whisk until combined.
5. Half-fill a deep saucepan with lard and heat over a medium heat. (a cube of bread will turn golden in 25-30 seconds when oil is hot enough). Deep-fry meatballs in batches, for 5 minutes or until golden and cooked through. Remove with a slotted spoon and drain on paper towel.
6. Toss 2/3 of the dressing with the salad mixture and divide among serving plates. Top with meatballs and scatter with extra herbs and serve with remaining dressing alongside.

© 2021 | http://angiesrecipes.blogspot.com

© 2021 | http://angiesrecipes.blogspot.com

© 2021 | http://angiesrecipes.blogspot.com