Drive away with green broad beans and ricotta
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Boiled meatballs and potatoes with Cremona mustard
ingredients
servings
5
Beef
400 oz
Potatoes
1 unit
Sweet paprika
2 teaspoons
Orange peel
10 oz
Eggs
1 unit
Grated Parmesan, 30 months
3 spoons
Extra virgin olive oil
1 spoon
Breadcrumbs
to taste
Salt
to taste
Mustard sauce
to taste
starters from Italy
Boiled meatballs and potatoes with Cremona mustard
Boiled meatballs and potatoes with Cremona mustard
ready in
50 minutes
difficulty
daily requirement
100% Fat
100% Protein
100% Carbohydrates
translated by
Italian
with 
description
I tried recently to reuse the meat of boiled meatballs to which added a crushed potato and sweet paprika: the boiled and flattened potato gives softness to the mixture, while the sweet paprika from a bit 'of verve to the result. I then combined these meatballs with homemade mustard: the result has really satisfied me the two flavors are married and bind to wonder.
preparation
step 1
In the blender put the meat with the potato until a homogeneous mixture is obtained. Transfer it to a salad bowl, add the paprika, egg, parmesan, oil, the zest of a citrus fruit (as long as it is organic and therefore edible), salt and pepper.
step 2
Mix everything well and add the breadcrumbs if the mixture seems too soft. I always use a home-made breadcrumbs with a decidedly more rustic texture. Form some meatballs that you are going to put on a baking sheet.
step 3
On each meatball put a small flake of butter, bake at 180 degrees for 20 minutes. Hot eaten accompanied by a mustard, mustard is also very good!
