Stew meatballs are a tasty second course of meat, a good alternative to sausage meatballs for those who want to eat this type of dish in lighter cooking. The recipe we present here is a stew meat without gravy or sauce.
STEW MEATBALLS
Servings 2 people
Prep Time 15 minutes
Cook Time 15 minutes
Ingredients
- 300 g veal minced
- 10 cl white wine
- ½ Onion
- 1 stalk celery
- 10 cl Milk whole
- 2 egg
- 5 tbsn bread crumbs
- 2 slices bread for toast
- 1 sprinkle Black pepper
- 1 pinch salt
- 5 tbsn olive oil extra virgin
Instructions
- Finely chop the onion (1) and then cut the celery (2) into pieces after carefully washing it. Then pour five tablespoons of extra virgin olive oil (3) into a large pan.
- Put the slices of bread for toast on the cutting board, and cut off the borders parts (4). Then start cutting the inner parts into small squares (5). Then put everything apart (6) into a saucer.
- Now open the eggs (7) into a bowl and then add a little of salt (8). Finally, stir well (9) the eggs to get a homogeneous mixture.
- Now put the minced meat into a bowl (10) and then pour into the eggs (11) and also combine the bread squares (12).
- So now pour milk onto the meat (13) and then start mixing it with a spoon (14) until you get a homogeneous mixture (15).
- Now put the grated pan on a saucer (16) and then take a little of a meat with a spoon and roll it into your hands to create the meatball. Now put it in the grated bread (17) and roll in to let stick the bread on the meat. Repeat the same operation until the end of the mixture and place all the meatballs in a separate saucer (18).
- Now turn on the fire under the pan where you put the oil to warm it, and then add the onion (19) and the celery (20). Fry until the onion becomes transparent and then also combine the meatballs (21), adding them gently to one by one with a spoon.
- Cook the meatballs for five minutes, rotating them often and gently (22), then add the white wine (23) to blend, leaving for about ten minutes still. Finally, sprinkle with freshly ground black pepper (24), turn off the fire, and sprinkle with a few spoonfuls of hot sauce to serve on table.