SALSICCIA MEATBALLS
ingredients
- 300 g Nonna Elide pasta
- 1 pack Nonna Elide Salsicciafärs Naturell
- 250 g mixed pork and beef mince
- 1 egg
- 0.5 dl breadcrumbs
- 1 dl milk
- 2 finely grated garlic cloves
- 1 dl finely chopped parsley
- 1 dl finely chopped basil
- Zest of 1 lemon
- 2 dl grated Parmesan
- 1 tsp salt
- 1 tsp black pepper
Here's how
- Mix the milk, breadcrumbs, egg, garlic, salt and black pepper in a large bowl. Leave to swell for about 10 minutes.
- Stir in the parsley, basil, Parmesan and lemon zest.
- Add the mixed mince and the salsiccia mince and gently work the mixture together.
- Moisten your hands with cold water and roll the mixture into smallish balls.
- To cook in the oven: Set the oven to 200 C. Place the salsiccia meatballs on a baking-paper-lined tray with a little space between them. Bake in the middle of the oven for about 30 minutes. Turn the meatballs halfway through. (Note! The cooking time can vary depending on the size of the meatballs. They stay slightly pink from the salsiccia mince even when cooked all the way through.)
- To cook in a pan: Fry the salsiccia meatballs a few at a time in oil. Shake the pan now and then so they keep their round shape. Either let the meatballs finish cooking in the frying pan, or let them finish simmering in a lovely pasta sauce.
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