1/3 cup of milk (80 ml)
2 slices of bread without crust (30 g), crushed
500 g of beef (Patinho or Alcatra) ground
1 tablespoon of chopped onion
1 tablespoon of chopped parsley
1 egg
1 tablespoon of grated lemon zest
3 tablespoons of grated Parmesan cheese
1 tablespoon of olive oil
1 teaspoon of salt
1 pinch of black pepper
1/4 cup of breadcrumbs (40 g)
1/2 cup of olive oil (120 ml for frying)
2 cans of tomato pulp (800 g) chopped
1/3 cup of milk (80 ml)
2 slices of bread without crust (30 g), crushed
500 g of beef (Patinho or Alcatra) ground
1 tablespoon of chopped onion
1 tablespoon of chopped parsley
1 egg
1 tablespoon of grated lemon zest
3 tablespoons of grated Parmesan cheese
1 tablespoon of olive oil
1 teaspoon of salt
1 pinch of black pepper
1/4 cup of breadcrumbs (40 g)
1/2 cup of olive oil (120 ml for frying)
2 cans of tomato pulp (800 g) chopped
Heat the milk in a small saucepan over high heat
Remove from heat, add bread, mix well, and reserve
In a medium bowl, combine the ground beef, onion, parsley, egg, lemon zest, Parmesan cheese, and olive oil
Mix well with your hands
Add the milk with bread and mix
Season with salt and black pepper
Grease your hands with olive oil
Using a spoon, remove portions of the meat mixture and shape into balls
Dust the balls with breadcrumbs and reserve
Heat a large skillet over high heat
Add enough oil to cover all the meatballs in one layer
Add the meatballs and fry, turning them frequently, until they are lightly browned (about 4 minutes)
Incline the skillet and drain excess oil
Reduce heat to low, add tomato pulp with its liquid from the can, cover the skillet, and cook, stirring occasionally, until the meatballs are tender (about 5 minutes)
Transfer to a serving dish and serve
55 calories per serving
A medium-bodied red wine, similar to the Valpolicella Classico Superiore Massi 96 from Italy, $13.75, and Redondo 96 from Portugal, $15.40
