Best homemade italian meatball
100 g approx.
soft part of the bread
200 g approx.
finely grated breadcrumbs
salt and pepper ground on the spot
Step by step
Mince the meat by attaching the food grinder to the Artisan Stand Mixer. Preparing your meatballs on the spot ensures a much higher quality of the meat and allows you to create customisable meatballs using different cuts of meat (beef, veal, pork, chicken, etc.).
Place the minced meat in a glass bowl together with the Parmesan, parsley, chives and eggs. Finally add in the soft part of the bread. Add a little salt and pepper and mix well using a wooden spoon. Shape into round balls using the palms of your hands, then place on a plate with breadcrumbs and roll the balls making sure they are properly covered. Place them on a clean plate and cover with cling film.
Heat the oil in a wok, fry the meatballs for 2-3 minutes (the goldness depends on the size of the meatballs). Drain on kitchen paper and serve piping hot.