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In a mixer mince meat leftovers, mortadella ham, Grana padano (or Parmigiano cheese), 1 small garlic clove and parsley. Then, in a bowl mix a whole egg with ground beef, a pinch of salt and ground black pepper. Meantime, in a bowl, soak the stale bread in the milk.
Once the bread is soaked, squeeze it with your hands to let the excess milk out. Add it to the ground beef and the meat leftovers, then add the grated lemon zest and mix all together with a wooden spoon. Now, take a little bit of the mixture and make balls with your hands with a diameter of about 3/4 cm (1 inch and a half). Meatballs can be round or slightly oval, as you prefer.
Roll and cover the meatballs in bread crumbs and fry them in a pan for about ten minutes, turning them frequently, with butter or a oil for frying. Serve fried Italian meatballs with a side dish of fresh green salad or baked potatoes.