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Meatballs, Jewish-Italian Style
We have many versions of meatballs. You can use leftover cooked meat instead of raw meat for an even tastier version! Leftover roast beef or brisket are great! You can add 4 tablespoons of very finely chopped olives for a different flavor. You can add leftover cooked spinach, drained well and chopped (in this case decrease the amount of the bread/broth mixture). You can add plumped currants and pine nuts, and end the cooking with some lemon juice, for a sweet-and-sour Sephardic touch. Also try substituting mashed potatoes for the bread/broth mixture.
Try them all!
Ingredients
- 2 bread rolls or slices, crusts removed (they can be a couple of days old)
- 2/3 cup chicken or vegetable broth
- 3 salami slices, finely chopped
- 1 lb ground beef (or a mix of beef and veal)
- 1 large egg, slightly beaten
- 2 tablespoons fresh flat parsley, finely chopped
- 1 garlic clove, very finely chopped (or 1/2 teaspoon garlic powder)
- 1/2 teaspoon nutmeg
- 1 cup plain bread crumbs
- salt and pepper to taste
- 3 tablespoons extravirgin olive oil
- 1/2 cup white wine
Directions
Soak the bread in the broth forabout 5-10 minutes).
In a bowl, put 3 tablespoons of this mixture.
Combine with the garlic, parsley, salami, beef, salt and pepper.
Stir in the egg and using wet hands shape the mixture into about 10 or 12 meatballs.
Spread the breadcrumbs into a dish and roll the meatballs in them till they are evenly coated.
Heat the olive oil in a pan and cook the meatballs over high heat till golden on both sides.
Add 1/2 cup of dry white wine and let it evaporate on high heat.
Then add either 1 cup hot broth or 1 cup of salted diced tomatoes in their water, and cook covered over medium heat for 30 minutes, adding liquid if necessary.
Serve with a side of vegetables.
https://dinnerinvenice.com/2011/12/12/meatballs-jewish-italian-style/
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