Drive away with green broad beans and ricotta
first courses from Italy
translated by Italian with
These meatballs are really delicious, ideal for an aperitif or a standing dinner, to be smoked in a sauce are the end of the world!
I flavored the dough with fresh sage, thyme and parsley and dried coriander, but you can use your favorite herbs.
We cut the onion roughly and in the glass of the chopper we gather all the ingredients except the oil.
We activate the blender and add the oil if the mixture is too dry. Let it go for about twenty seconds until we get a soft mixture.
We line the pan with parchment paper and form our meatballs. We heat the oven to 200 ° (I as always, I used the oven).
We cook in a hot, static oven at 200 ° for 15 minutes. We serve hot or cold!