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Cheek and tongue meatballs

Course Meat
Cuisine Italian
Prep Time 5 minutes
Cook Time 5 minutes
Total Time 10 minutes
Servings 2
Author Giulia


  • 250 g of leftover boiled beef, cheek and tongue
  • 1 egg
  • 1 clove of garlic, minced
  • 1 tablespoon of parsley, chopped
  • Salt
  • Freshly ground black pepper
  • Breadcrumbs
  • Extra virgin olive oil


  • Grind the leftover cold boiled beef and mix it in a bowl with a beaten egg, the finely minced garlic and the chopped parsley. Season with salt and freshly ground black pepper.
  • Wet your hands and shape the ground meat into balls not bigger than a walnut, roll them in breadcrumbs, then fry them in a large nonstick skillet with extra virgin olive oil. Turn the meatballs gently until they are golden brown on each side.
  • Transfer them to a sheet of kitchen paper and serve then with home made mayonnaise and mustard glazed carrots.
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