Meatballs with mint – Polpettine alla menta

Ingredients for 4 servings:

• 1 roll from the day before
• 400 g minced beef or lamb
• 1 tbsp parsley, finely chopped
• 1 tbsp mint, fresh, finely chopped
• 1 medium-sized onion(s), finely chopped
• ½ tsp cumin powder
• 1 m.-sized egg(s)
• 50 g Parmesan, grated
• Flour for turning
• Olive oil for frying
• Salt and pepper, black, from the mill
• 1 m.-sized onion(s)
• 1 tbsp mint, fresh, coarsely chopped
• 5 tbsp balsamic vinegar, good quality

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 30 minutes

a recipe from Sicily

Soak the bread roll in water, then squeeze out as much liquid as possible. In a bowl, combine the minced meat with the parsley, peppermint, chopped onions, cumin, egg, Parmesan cheese, and the squeezed bread roll, and season well with salt and pepper. Cover and refrigerate for about 30 minutes. Using slightly moistened hands, form the meatballs into small meatballs, coat the balls in flour, and fry in a pan with olive oil until crispy and brown on all sides. Remove the balls from the pan and drain slightly on kitchen paper. Meanwhile, finely slice the second onion. In a new pan, fry the onion rings in a little olive oil until translucent, add the meatballs, and deglaze with the balsamic vinegar. Toss briefly and serve sprinkled with the coarsely chopped mint. The balls are delicious hot or cold and also enhance a cold buffet.