Florentine Boiled Beef Meatballs
Let's try Polpette di lesso, transform leftover boiled beef into delectable Tuscan meatballs, a simple yet flavorful dish, combining tender meat with spices and breadcrumbs.
Servings: 4
Equipment
- Knife
- Potato masher
- Bowl
- Frying pan
Ingredients
- 1.1 lbs boiled beef finely chopped
- 2 lbs potatoes
- 2 eggs
- ½ cup Grana Padano cheese grated
- Breadcrumbs as needed
- Nutmeg as needed
- Pepper as needed
- Salt as needed
- Peanut oil for frying
Instructions
- Finely Chop Beef: Finely chop the pre-cooked and chilled beef (ideally left in the fridge overnight) and place it in a bowl.1.1 lbs boiled beef
- Boil Potatoes: Boil the potatoes until cooked, then mash them.2 lbs potatoes
- Combine Ingredients: Add the mashed potatoes to the beef in the bowl. Incorporate eggs, salt, pepper, nutmeg, grated cheese, and a sprinkle of breadcrumbs.2 eggs, ½ cup Grana Padano cheese, Breadcrumbs as needed, Nutmeg as needed, Pepper as needed, Salt as needed
- Mix and Shape: Mix all ingredients well to form a homogeneous mixture. With moistened hands, form the mixture into meatballs and roll them in breadcrumbs.
- Fry Meatballs: Fry the meatballs in hot peanut oil until they form a golden crust on the surface.Peanut oil for frying
- Serve Hot: Enjoy these Tuscan meatballs warm, perfect as a flavorful main dish.
Notes
- Adjust seasoning according to taste.
- Ensure meatballs are evenly sized for consistent cooking.
