Meatballs with Agretti

Name: Meatballs with Agretti
Prep time: 30 min
Cook time: 25 min
Total time: 55 min
Yield: 4
Ingredients: Friar's beard (agretti) (to be cleaned) 11 oz; Garlic 2 cloves; Fresh chili pepper 1; Extra virgin olive oil to taste; Ground veal 12 oz; Parmigiano Reggiano PDO cheese (to grate) 2.8 oz; Eggs 1; Milk 1 ½ tbsp; Chives to taste; Extra virgin olive oil to taste; Fine salt to taste; Black pepper to taste; Mayonnaise 2 spoonfuls; Dijon mustard 1 tsp; Old-fashioned mustard 1 tsp

Difficulty: Easy
Prep time: 30 min
Cook time: 25 min
Serving: 4 persone
Cost: Low

PRESENTATION

If you're in the mood for a second course that is different from the classic meatballs in tomato sauce, we suggest a delightful spring recipe: meatballs with agretti! Soft veal meatballs flavored with chives served with a side of agretti, a typical seasonal vegetable characterized by a grassy and delicately tangy flavor. A delicious combination completed by a simple sauce made with mayonnaise and mustard that adds character to the dish and a pleasant piquant note. Easy and versatile, meatballs with agretti can be customized and adapted to your tastes by varying, for example, the type of vegetables or sauce, or by seasoning the minced meat with your favorite spices.

If you love meatball recipes, don't miss these variations as well:

White meatballs
Baked meatballs
Eggless meatballs
Meat and apple meatballs
Meat and potato meatballs

INGREDIENTS

For the agretti: Friar's beard (agretti) 11 oz (300 g) - (to be cleaned); Garlic 2 cloves; Fresh chili pepper 1; Extra virgin olive oil to taste

For the meatballs: Ground veal 12 oz (350 g); Parmigiano Reggiano PDO cheese 2.8 oz (80 g) - (to grate); Eggs 1; Milk 1 ½ tbsp (20 g); Chives to taste; Extra virgin olive oil to taste; Fine salt to taste; Black pepper to taste

For the sauce: Mayonnaise 2 spoonfuls; Dijon mustard 1 tsp; Old-fashioned mustard 1 tsp

Preparation

How to prepare Meatballs with Agretti

To prepare the meatballs with agretti, first, focus on the cleaning of the agretti: remove the base with the roots 1 and soak them in a bowl containing water and a tablespoon of baking soda. Change the water 1-2 times until it is clean. In a pan, pour a drizzle of oil, the unpeeled garlic cloves, and the chili pepper 2. Briefly sauté, then add the agretti 3.

Salt 4 and sauté over medium heat for about 5 minutes, then set aside. Now, focus on the meatballs: finely chop the chives 5. Place the minced veal and the egg in a bowl 6.

Add the grated Parmesan 7, salt, and pepper 8, then pour in the milk 9.

Flavor with chives 10 and knead until you get a homogeneous mixture 11. At this point, form the meatballs with slightly damp hands 12.

In the same pan where you cooked the agretti, pour a drizzle of oil and add the meatballs 13. Brown over medium heat for about 20 minutes, turning them to ensure they are colored on both sides 14. For the accompanying sauce, mix the mayonnaise with Dijon mustard 15.

Add the grainy mustard as well 16, mix 17, and transfer the sauce to a piping bag. Plate by placing the agretti at the bottom of the dish 18.

Place the meatballs on top of the agretti 19 and finish with a few dollops of sauce 20. Your meatballs with agretti are ready to be served 21!

Storage

The meatballs with agretti can be stored in the refrigerator, in an airtight container, for 2 days.

Tip

For a more robust flavor, you can replace the Parmesan with pecorino cheese.

The sauce can be customized to your liking: instead of mustard, try a yogurt and lemon cream, or a green sauce made with parsley, capers, and vinegar!

For the translation of some texts, artificial intelligence tools may have been used.

Meatballs with Agretti

PRESENTATION

INGREDIENTS

How to prepare Meatballs with Agretti

Storage

Tip

RELATED RECIPES