Ingredients
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1 large egg
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3 tablespoons parmesan cheese or 3 tablespoons asiago cheese, finely grated
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3 tablespoons parsley, chopped
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2 garlic cloves, crushed
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2 tablespoons milk
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2 slices bread, finely crumbed (use gluten-free if needed)
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1 pinch salt
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1 pinch pepper
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2 tablespoons olive oil
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3 shallots, chopped
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500 g ground chicken (chicken or beef mince) or 500 g ground beef (chicken or beef mince)
Instructions
- Using a large mixing bowl- add the minced chicken or beef, the egg, cheese, parsley, garlic, salt and pepper.
- Add the crumbed fresh bread and milk and mix until well combined. You can use a food processor to just add the bread and milk and process until well mixed.
- Add the bread/milk mixture to the chicken or beef mix. Combine well.
- Refrigerate the meatball mixture for 30 minutes.
- Using damp hands, shape the meatball mixture into about 25 small balls.
- Fry the meatballs using a medium heat and then drain them on absorbent kitchen paper. I like to pan-fry mine.
- Meanwhile, heat the olive oil and cook the shallots for about 1 minute. Add the tomato puree and bring to the boil. Add the meatballs and simmer for 25-30 minutes. Stir occassionally.
- Serve hot with some cooked pasta.