Everybody loves meatballs! Fried or baked, crispy outside with a soft heart, you eat them with your hand in just one bite, and every bite is an explosion of taste…
First time they were invented to “empty the fridge” or better, to recycle leftovers, because seriously, meatballs can be done with anything! Also you can infinitely customize a meatball: just add an ingredient or a spice and they turn completely different.
Here you have a veggie version, fried (because we do love fried meatballs) – don’t worry, crispy dry fried not greasy – paired with our Libellula (Dragonfly) Merlot Annafrancesca, round, velvet wine, with the perfect acidity that clean the mouth between a meatball and the following and really you can’t stop… meatball, a sip, a bite, a sip….
VEGGIE MEATBALLS (about 15 pieces)
Steam 130 gr of broccoli (or zucchini or cauliflower or the veggie you prefer) and 100 gr of potatoes until very soft. Reduce them to a puree with a fork and add 1 egg, 50 gr of cream cheese or ricotta cheese, salt and pepper, and between 30 to 50 gr of bread crumb; the quantity depends on your dought that should be soft but not sticky (be careful: the bread crumb absorbs the moisture in 1-2 minutes so wait before adding more). Then for more savour, add sweet and sour small onions or cappers or olives. Make the meatballs rolling the dough between your palms, then cover evenly with more seasoned bread crumbs, then deep fry in hot oil (not olive oil but special seeds oil for frying); drain meatballs on frying paper and serve them warm with salad and a glass of slightly chilled Libellula Merlot Annafrancesca.