LEFTOVER MEATBALLS

Meat entree - comfort food!!

Everytime I have leftover meat (roasted, boiled, grilled or cold-cuts) that are not enough to feed us, I put them in bags and freeze them. Then, when I have enough, I prepare this dish. My mom allways makes it and it's family tradition (and comfort food, also)!


Leftover meats and cold cuts, chopped (the following ingredients are for about 3 cups of chopped meats)
2 eggs
1/2 cup parmigiano or grana, grated
1/4 cup fresh parsley, chopped
Plain breadcrumbs
Extra virgin olive oil
nutmeg, salt and pepper (if you like it)


In a big bowl mix chopped meats, parmigiano, parsley, nutmeg and salt and roughly mix it.

Add the eggs and mix until all ingredients are well combined.

Place breacrumbs in a dish.

Shape meat mixture in a meatball and flatten it so that it will look like a disc. Dredge in breadcrumbs on all sides.

Warm up olive oil in a non-stick skillet and sautee your meatballs until golden on both sides (you're not deep frying). Remember that, due to the high humidity of the meatballs, your oil may splatter.

When golden, remove meatballs with a slotted spoon and arrange them over paper towles to absorb eccess oil.

Serve warm with green salad


- These meatballs can also be served at room temperature.
- I often serve these meatballs with tomato sauce and peas.
- You can bake these meatballs, if you don't want to sautee them (in my opinion sauteed are better).