giugno 2, 2010
It is often said that meatballs are meant to finish the leftovers, used to recycle other ingredients that are no more fresh… except this time! I wanted to give a leading role to my meatballs, born just because I wanted them exactly as they are: small, round and with a delicate flavor. They are not a second choice, they are the unquestioned protagonists of today’s post!
The meat was there, so fresh. It could have become anything, I’ve wanted it meatballs: the best solution was to cut pork pieces with a sharp knife to have a rustic and flavorful mincemeat. A few more ingredients and 15 minutes later pork meatballs were ready and steaming hot, fresh and almost light!
- pork pieces, almost 400 gr
- breadcrumbs, 40 gr
- egg, 1
- wild fennel, 2 springs
- juice of 1 orange
- salt and pepper
- cornstarch, 1 tablespoon
- frying oil
Cut with a knife diced pork meat until you have a texture similar to rustic ground meat. Add salt and pepper and a beaten egg, breadcrumbs and half the orange juice and mix well with your hands. I used only 40 grams of breadcrumbs: the final quantity will depend on how juicy orange is and how big the egg is, so add the breadcrumbs gradually.
In a saucepan heat a knob of butter and when it is melted pour in half the orange juice and the cornstarch, salt and pepper and stir quickly with a whisk until the sauce will get firmer. Add the finely chopped fennel and put aside.
Heat oil in a heavy bottomed frying pan. Shape up walnut-size meatballs with your hands and when the oil is steaming hot deep fry them until they are golden brown on all sides. Put them on a plate with some paper towels as so absorb extra oil.
Serve meatballs with warm orange and fennel sauce.
For once, I decided to stay grounded to the basic. No spices, no strange and extravagant ingredients … pork and only two more ingredients that marry wonderfully with this meat: orange and fennel. This mix has created simple and delicate meatballs, as orange and fennel make them aromatic and tasty.