This recipe is part of The cooking sunday: Broth post. Check the full event to save on all ingredients!
Take the slices of bread, and water them with half glass of milk. Dose the milk so that the bread absorbs it all without leaving milk in the bowl. Then press it all with a work to create a sort of cream. (1)
Take the rest of the meat from the broth, then mix the leftovers from the filling of tortellini (2) if any, and then put some salt (not too much since you’ll add a sausage later) and some nutmeg (3).
Finally add the cut sausage, the milked bread, and one egg.(4)
Now mix all the ingredients with your hands until it forms a paste. It has to be soft, but not watery. If it’s too watery, add some grated bread to the mix until it doesn’t attach to your hands too much, but it’s still humid (5).
Now make 2-2.4 inches diameter sized balls for the meatballs you’ll eat as a second dish, and 0.6-0.7 inches meatballs for the pasta, depending which one you want the most. I made both of them. Place them in an oven pan with some oven paper and freeze them. Make sure they are separated to avoid them to stick to each other (6).
Place them in a freezer bag.
How to cook the meatballs:
This is important. These meatballs are made mostly with cooked meat and milked bread, without the external breadcrumbs, thus very soft and easy to break. While delicious, they require a little attention when cooking.
I suggest you to leave outside for an hour to make them warmer before cooking them.
Then, put some olive oil in a frying pan, and make it hot (1). You can add some garlic if you want, i didn’t, there are already a lot of spices inside the meatballs. Place the meatballs (2) and leave them fry until the bottom becomes a little brown (10 minutes), then carefully turn them to the other side (3).
Now lower the temperature to minimum, and cover with a lid. Leave them cook for another 10-15 minutes (4). The other side should become brown and you should be now able to turn them again to cook all the remaining sides, for 2-3 minutes each (5).
They’ll become like in (5). The crust will be thin, but enough to keep them in place. The real deliciousness is inside though. Once opened they’ll be soft, creamy and jucy without being watery. If you balanced enough the salt, you won’t need any other.
Did you made them? How were them?
Happy meatballs. Will you try them? What do you think?