A mixture of veal and pork for these meatballs, a mix of aromatic herbs such as garlic, thyme, rosemary, sage, fennel leaves, marjoram and a hidden stringy heart of Italian Fontina cheese. Egg-less, just a mash potato to bind it all together. In the oven they are cooked much more lightly than in the frying pan, however they even become crispy on the outside and soft on the inside just as if we had fried them. To try.
Serves 4, Preparation: 20 mins, Cooking 40 mins
- Minced pork 300 g
- Minced veal 200g
- Garlic 4 cloves
- Stale bread 500 g
- Grated Parmigiano cheese, 50 g
- Italian Fontina cheese, to taste
- 1 Boiled potato, mashed or 2 eggs
- Aromatic herbs: Thyme, Rosemary, Sage, Marjoram, Parsley 2 sprigs each
- Fine salt and black pepper, to taste
- EVOO – Extra Virgin Olive Oil, 3 tablespoons
- Breadcrumbs, to taste
Preheat the oven to 180°C.
Boil a medium-sized potato. Soften the stale bread in a little milk or water, then squeeze it well and chop it up. In a large bowl put both minced meats, the chopped stale breadcrumbs, grated Parmigiano, 1 clove of chopped garlic and chopped herbs – leaving some whole to put in the dish during baking – the boiled mashed potato – or 2 eggs if you opt for those. Add salt to taste and mix the mixture well, blending all the ingredients together.
Form with your hands some meatballs of the size you prefer and insert in each one a small piece of Fontina, then pass them in the breadcrumbs. Lightly oil an oven dish, place the meatballs, drizzle a little oil over each one, add the rest of the aromatic herbs and garlic cloves, bake in a static oven for about 40 minutes until they are golden brown on the surface. Serve.