CHRISTMAS SALSICCIA MEATBALLS

ingredients

• 1 pack Nonna Elide Salsiccia Mince Natural (400g)
• 500 g beef mince
• 2 eggs
• 0.5 dl polenta
• 2 dl milk
• 1 large onion
• salt
• 2 ml ground allspice
• 2 ml grated nutmeg
• butter for frying

Here's how

• Bring the polenta and milk to the boil, stirring, until you have a soft and creamy polenta. Let it cool slightly.
• In a large bowl, mix the salsiccia mince, beef mince, polenta porridge, eggs, onion, allspice, nutmeg and salt.
• Wet your hands with cold water and roll the mixture into balls of your preferred size.
• Cook in the oven: Set the oven to 200°C. Place the meatballs on a baking tray lined with baking paper, leaving a little space between them. Bake in the middle of the oven for about 30 minutes, turning the meatballs halfway through. Note! The salsiccia mince means the meatballs may look slightly pink even when cooked through.
• Cook in a pan: Fry the Christmas salsiccia meatballs in batches in oil or butter. Shake the pan now and then so they keep their round shape. Fry the meatballs in batches in butter in a frying pan for about 8 minutes, or until cooked through.

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