These are recycled meatballs made with already cooked meat. The meats, assorted among the leftovers of the roasts, but also of the boiled meat, beef, veal or poultry, must be chopped but not chopped into mush, they must remain partly consistent to give the dough a soft thickness with still some nice pieces of meat. The cooking must be fast (the meat is already cooked) and serve exclusively to make the crust, therefore the ideal cooking is in a pan with clarified butter. In the end, the boiled meatballs must be crunchy on the outside and melting on the inside.

Mixed roast meatballs

• Difficulty: Average
• Time: 30 min of preparation, 20 min of cooking
• Type of Cooking: In a pan or pan
• Doses for: 4 people

Ingredients 

For 12-15 meatballs:

• 400 g of mixed roasted meats (roast beef chicken pork veal)
• 100 g of grated parmesan or gruyere
• 1 egg a pinch of nutmeg black pepper
• 2 tablespoons of fine breadcrumbs or 2 spoons of breadcrumbs
• 2 spoons of milk
• 50 g of clarified butter
• salt flakes

Preparation

1.  Chop half of the meat coarsely and half finely, add the egg, nutmeg, and minced black pepper.
2. Stir until soft. If it is too dry, add little breadcrumbs soaked in milk, if too soft a spoonful of breadcrumbs.
3. Form meatballs the size of a mandarin, mash them at the poles and pass them in breadcrumbs or flour.
4. Brown the meatballs in the sparkling clarified butter, dry them on kitchen paper and sprinkle with salt flakes.