© 2021 | http://angiesrecipes.blogspot.com

© 2021 | http://angiesrecipes.blogspot.com

A deliciously different way to enjoy meatballs. Beef mince (or any other kinds of mince), Parmesan cheese and herbs are formed into meatballs, coated in breadcrumbs, fried and served with a baby Romaine lettuce and pea salad tossed with a herb dressing. The crumbed meatballs are crunchy on the outside and so tender and tasty on the inside. Don't skip the Parmigiano-Reggiano as it adds so much more flavours to the meatballs. Next time I will add some grated Parmesan in the breadcrumbs too. They can be served stuffed into pita pockets with tzatziki or over some pasta with marinara sauce.
Crumbed MeatballsHerb Dressing

500 g Beef mince
3 tbsp Parmigiano-Reggiano, grated
1 Shallot, finely chopped 1 clove Garlic, minced
2 tbsp Fresh breadcrumbs
2 tbsp Flat parsley, finely chopped
Salt and pepper
50 g White spelt flour
1 Large egg, lightly beaten
120 g Fresh breadcrumbs
Lard or oil, to fry
100 g Green peas
2 Baby Romaine lettuce, leaves separated
Fresh herbs
Cherry radishes, sliced

2 tbsp Fresh chives, chopped
1 tbsp Lovage, chopped
1 tbsp Mint leaf, chopped
1 clove Garlic, minced
Juice of 1 lime
Salt and pepper
80 ml Olive oil

Combine beef mince, parmesan, shallot, garlic, breadcrumbs, and parsley in a bowl. Season well. Use damp hands to shape 2 tablespoons of beef mixture into a ball, then place on a lined tray. Repeat with the remaining bee...