Genoese meatballs are a tasty and flavorful first course, typical of Ligurian cuisine. Prepared with soy granules, minced meat, dried mushrooms, and flavored with grated Parmigiano cheese, garlic, parsley, marjoram, and nutmeg, these meatballs are then cooked in crispy seed oil. Ideal to serve with fresh pasta or to enjoy on their own, Genoese meatballs will win over both adults and children.
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Prepare the granules, soak the bread crumb in milk, and add the meat, the egg, the Parmesan, the parsley and garlic, chopped mushrooms, rehydrated and chopped, marjoram, salt, and pepper
Knead everything well and form the meatballs, coat them in breadcrumbs, and fry them in the oil
Pot
Pan
Store the Genoese meatballs in the refrigerator for up to 2-3 days.
Genoese meatballs are a traditional dish of Genoese cuisine, rich in flavors and aromas.
Italia, Liguria
| Energy (kcal) | 335.6 |
| Carbohydrates (g) | 12.44 |
| of which Sugars (g) | 7.16 |
| Fat (g) | 15.59 |
| of which Saturates (g) | 1.25 |
| Protein (g) | 33.02 |
| Fiber (g) | 6.76 |
| Sale (g) | 0.02 |
