Indulge in the festive flavors of Carnival Meatballs, a savory Prato specialty featuring chicken or veal with pine nuts.
Carnival Meatballs: Tuscan Dish for Fat Tuesday
Tender and flavorful meatballs with a nutty crunch, perfect for Carnival.
EQUIPMENT (PAID LINKS)
- Oven
- Baking tray with parchment paper
- Food processor or meat grinder
Ingredients Â
- 1.3 lbs veal meat or ground veal
- 3 cups day-old bread cubed
- 2 carrots oughly chopped
- 2 celery stalks roughly chopped
- 2 onions roughly chopped
- 2 cups canned peeled tomatoes
- ¼ cup Parmesan cheese grated
- ¼ cup Pecorino Romano cheese grated
- ¼ cup pine nuts
- 2 eggs
- 1 garlic clove minced
- 1 bunch parsley chopped
- ¼ cup raisins soaked in warm water
- ½ cup red wine
- ¼ cup extra virgin olive oil
- Bread crumbs for coating
- Salt and pepper to taste
Instructions
- Prep the Veggies: Peel and chop carrots, onions, and celery. Use a sharp knife to make small incisions in the veal and insert a mix of parsley and garlic for flavor.1.3 lbs veal meat, 2 carrots, 2 celery stalks, 2 onions, 1 garlic clove, 1 bunch parsley
- Brown the veal meat: In a large pot, heat olive oil and brown the veal on all sides. Deglaze with red wine, allowing the alcohol to evaporate.½ cup red wine, ¼ cup extra virgin olive oil
- Simmer: Add the peeled tomatoes, mix well, and simmer covered on low heat for about 4 hours. Add water if needed.2 cups canned peeled tomatoes
- Soak Bread: Keep the cooking liquid a bit liquidy to soak the cubed bread.3 cups day-old bread , Salt and pepper
- Prepare Raisins: Soak raisins in warm water.¼ cup raisins
- Grind Ingredients: Grind the cooked veal and soaked bread with some cooking liquid. Mix in both cheeses, parsley, pine nuts, raisins, and 2 eggs.¼ cup Parmesan cheese , ¼ cup Pecorino Romano cheese, 2 eggs, Bread crumbs , ¼ cup pine nuts
- Shape Meatballs: Form walnut-sized meatballs from the mixture. Coat them in bread crumbs and place on a parchment-lined baking tray.
- Bake: Bake in a preheated oven at 350°F for 20-30 minutes until golden brown. Optionally, brush with beaten egg yolk towards the end.
Notes
- Adjust seasoning according to taste.
- Ensure the mixture is not too dry; add more cooking liquid if necessary for moist meatballs.
Carnival Meatballs: A Prato Tradition
Savor the essence of Italian Carnival with Prato’s Carnival Meatballs, a staple in this Tuscan city’s festive cuisine.
These delightful meatballs, enjoyed particularly on Fat Tuesday, are a unique blend of chicken or veal, enriched with the crunch of pine nuts. Each bite offers a taste of tradition, perfectly balancing the rich flavors of the meat, the nuttiness of pine nuts, and a hint of saltiness.
The contrast of their crispy shell and tender core makes these meatballs a Carnival favorite. Learn more about this and other Prato specialties here.
