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• LOMBARDY - Meatballs with artichokes and potatoes

LOMBARDY - Meatballs with artichokes and potatoes

SKU:

Veal and Pork Meatballs with Artichokes and Roasted Potatoes

Total Time: 30 minutes

Servings: 8–10

 Preheat: 360°F

Ingredients

For the Meatballs:

• 14 oz veal pulp
• 3½ oz sausage
• 2½ oz pork pulp
• 1 oz Viaggio grated Parmesan
• ¼ cup milk
• 3 slices of sandwich bread
• 1 egg
• 2 oz Molinio Signetti flour
• 1 oz chopped parsley
• Nutmeg and black pepper, to taste
• 4 tbsp Viaggio Extra Virgin Olive Oil

For Cooking:

• 1 oz onion, finely chopped
• 1 oz butter
• ¼ cup white wine
• ¼ cup broth
• Salt, to taste

For the Side:

• 21 oz potatoes
• 6 Viaggio artichokes
• 1 garlic clove
• Oregano, to taste
• ½ cup white wine
• Viaggio Extra Virgin Olive Oil, to taste
• Salt and pepper, to taste

 

Instructions

1. Soak the bread slices in milk until soft. In a large bowl, combine veal, pork, sausage, soaked bread, egg, Parmesan, half the parsley, nutmeg, pepper, and flour. Mix thoroughly, shape into small oval meatballs, and chill in the refrigerator.
2. In a large pan, melt the butter and sauté the chopped onion for 10 minutes. In another pan, heat 1 tbsp olive oil and brown the meatballs. Once golden, transfer them to the onion pan, add wine and broth, and simmer for 15 minutes. Season with salt and sprinkle with remaining parsley.
3. In a pan, heat 2 tbsp oil, sauté garlic briefly (then remove it), add sliced artichokes, season with salt and oregano, pour in white wine, and cook for 10 minutes.
4. Peel and cube the potatoes. Boil in salted water until just tender, drain, spread on a baking sheet, brush with oil, and roast at 360°F for 15 minutes.
5. Arrange artichokes on a serving platter. Place meatballs on top and drizzle with sauce. Add roasted potatoes around the edge and serve warm.

  

BUON APPETITO!