Ingredients
- Sausage
300g300g - Stale bread
150g150g - Egg
1unit1unit - Grated pecorino romano
150g150g - Saltas needed
- Pepperas needed
- Sunflower oil for fryingas needed
Purchasable products
Smoked Fresh Sausage (1 kg Sweet)
1 product1 product € 12.00
Preparation
- STEP 1 OF 8
Remove the sausage casing, crumble it, and place it in a bowl.
- STEP 2 OF 8
Soak the stale bread in another bowl, squeeze it well, and add it to the meat.
- STEP 3 OF 8
Add the grated Pecorino, egg, salt, and pepper. Add salt only if the sausage is not flavorful.
- STEP 4 OF 8
Mix everything well until you get a homogeneous mixture, then let it rest for about 1 hour.
- STEP 5 OF 8
Shape the meatballs into the desired form.
- STEP 6 OF 8
In a saucepan with high edges, heat the oil and fry 2-3 meatballs at a time until golden brown.
- STEP 7 OF 8
Remove the meatballs from the oil and place them on absorbent paper to remove excess oil.
- STEP 8 OF 8
Serve the sausage meatballs hot with a side salad.
Suggestions
Bowl
Pan
General Information
Storage notes
Store for 1-2 days in the pantry or freeze if using fresh ingredients.
More information
Sausage meatballs can also be baked in a preheated static oven at 200°C for 20 minutes.
Origin
Italia, Calabria
Analysis
Attention
Macronutrients (100 gr)
Attention
Energy (kcal) | 288.72 |
Carbohydrates (g) | 13.46 |
of which Sugars (g) | 1.08 |
Fat (g) | 19.09 |
of which Saturates (g) | 8.23 |
Protein (g) | 16.23 |
Fiber (g) | 0.81 |
Sale (g) | 1.03 |
- Proteins16.23g·33%
- Carbohydrates13.46g·27%
- Fats19.09g·38%
- Fibers0.81g·2%