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Skewered meatballs

ingredients

servings

4

Turkey meatballs

300 oz

Grated Parmesan cheese

30 oz

Full fat milk

1 glass

Swiss cheese

100 oz

Fresh cream

3 spoons

Instant polenta

170 oz

Extra virgin olive oil

2 spoons

Breadcrumbs

60 oz

Nutmeg

to taste

Iodized salt

to taste

Black pepper

to taste

second courses from Italy

Skewered meatballs

Skewered meatballs

with meat with gluten with lactose source of B vitamins high in calcium high in phosphorus

ready in

20 minutes

difficulty

daily requirement

100% Fat

100% Protein

100% Carbohydrates

translated by Italian with google translate

Skewered meatballs

Skewers of turkey meatballs with runny polenta and cheese.

Skewered meatballs step 1

step 1

Breaded meatballs and insert them in groups of three in wooden skewers. Cook them in a pan with a little oil.

Skewered meatballs step 2

step 2

Bring to a boil the milk as needed as indicated on the packaging of the polenta flour, pour the flour and stir with a whisk.

Skewered meatballs step 3

step 3

Let cook for the time indicated, leaving it soft, then add the cheese and stir vigorously so that it dissolves. Season with salt and pepper.

Skewered meatballs step 4

step 4

Heat aside the cream with the grain until you have a thick sauce that you can flavor to taste with grated nutmeg.

Skewered meatballs step 5

step 5

Compose the dish by placing in the center a few tablespoons of polenta, lying above two hot skewers and browned and add the sauce.

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