With these cold temperatures, a good hot broth (let's face it) is always very happy to drink! I love soups: I would eat them every day! But, to make the broth we need meat, which can be beef, capon, hen or something else! With all that broth, we run the risk of advancing the meat. But don't worry: today we will see together how to prepare excellent meatballs using leftover boiled meat!
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Identity Card of the Recipe
- 208 KCal Calories per serving
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Ingrediants
For 10-12 meatballs
- About 100 g of stracchino
- 1 pinch of salt
- 1 sprig of parsley
- 1 pinch of pepper
- 200-250 g of boiled potatoes or mashed potatoes
- About 50 g of breadcrumbs
- 1 grated nutmeg
- 300 g of boiled chicken and beef
For the cooking
- 1 sprig of rosemary
- 2 tablespoons of extra virgin olive oil
Materials Needed
- Mixer
- Large bowl
- Potato masher
- Latex gloves (optional)
- Pastry board
- Pan with lid
Preparation
Please note
To prepare this recipe we used some leftover boiled meat: the meatballs proposed here therefore represent an expedient to reuse the meat leftovers from the previous day.
In any case, it is possible to use any type of meat (e.g. leftover roast, beef, capon, hen, etc.).- Blend the boiled meat together with a sprig of parsley.
- Pour the mixture into a bowl and flavor with grated parmesan, salt, pepper and nutmeg.
- Add the mashed potatoes (or simple mashed potatoes), until the desired consistency is obtained. If the dough is too soft, it is advisable to add grated bread.
Did you know that
The suggested doses are approximate because they depend on the type of meat chosen. To obtain the right consistency of the dough for meatballs, it is possible to add breadcrumbs or mashed potatoes: by doing so, you can obtain - respectively - a firmer or softer dough.- Once the desired consistency is reached, proceed with making the meatballs. Cut the stracchino cheese into cubes. Model a spoonful of pureed meat with your hands and place a cube of stracchino or another type of cheese (eg mozzarella) in the center of the meatball.
- Work the meatball with your hands to form a compact and firm ball, closing the dough well to avoid letting the cheese come out. Roll the meatball on the breadcrumbs.
- Proceed in this way until all the dough is used up.
- Heat a drizzle of extra virgin olive oil in a pan, flavoring to taste with a sprig of rosemary. Brown the meatballs over a high heat, turning them gently with a spatula to avoid breaking them. Once the superficial golden crust has formed, cover the pan with the lid and cook over moderate heat for about ten minutes.
- Serve the steaming meatballs.
Alice's comment - PersonalCooker
I am very satisfied with my meatballs: a good way to recover leftover boiled meat! If you want to make them even lighter, you can brown them in the oven by adding just a drizzle of oil. Enjoy your meal!Nutritional values and Health Comment on the recipe
Meatballs Without Eggs are dishes based on meat, potatoes and cheese. They have an average energy value, higher than that of lean meats but lower than that of a second fat dish. Calories come mainly from fats, but proteins and complex carbohydrates still play an essential role. Lipids are mainly unsaturated, cholesterol is present but not excessive, while fiber is scarce. Meatballs Without Eggs can be contextualized in any diet, but in the low-calorie diet the portions must be moderate. The average portion of meatballs is around 150-200g (310-415kcal).
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