Meatballs with a delicate smoky barbecue flavour
Imagine finding the delicate smoky flavor of barbecue in your meatballs.
Method
Trita grossolanamente con il coltello l’uvetta, i pinoli, le olive, il prezzemolo.
Cut the onion into slices and keep it aside.
Place the minced meat in a bowl then add the raisins, pine nuts, olives, an egg and the grated Grana Padano.
Bagna il pangrattato a cui avrai aggiunto del prezzemolo tritato ed a piacere dell’aglio in polvere, strizza bene l’eccesso di acqua.
Add the breadcrumbs to the meat, completing with a generous teaspoon of Rodeo marinade, non ti serve aggiungere nè olio nè sale perchè la marinatura è già completa ed impasta con il cucchiaio o con le mani per amalgamare gli ingredienti.
Form meatballs of about 40 g and dip them in flour.
Fai appassire la cipolla in una padella con due cucchiai di olio extravergine d’oliva poi aggiungi le polpettine, qualche cucchiaio di acqua e chiudi con il coperchio. Lascia cuocere una decina di minuti, apri e gira le polpettine.
Complete with a few tablespoons of water and a teaspoon of Rodeo marinade finally complete the cooking for a few more minutes with the lid on.
Suggestions
A cottura ultimata impiatta le polpette con la loro salsina ed abbondante prezzemolo tritato finemente… Buon appetito!
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