Meatballs “Senesi”
A four hands recipe from Giovannella and Daniela

Società agricola La Sovana Snc
Recipes

Family time is a great time to cook together. All recipes are easier to make with multiple hands. This recipe is born from a cooperation of a mother in law and her daughter in law.

Giovannella and Daniela present a traditional recipe that minimize the food waste. A recycle of the peaces of meat cooked in broth. With this leftovers you can make excellent sandwiches, meat pies or meatballs or ragù. Or served with green sauce, Russian salad, mashed potatoes, mustard Bolognese, pickles, homemade mayonnaise.
In Italy, any piece of meat cooked in broth are called lesso (in Italian ‘lessare’) or bollito.
The difference between lesso and bollito depends by the way the meat is cooked.
When the meat is placed in cold water and brought to the boil with the other ingredients, it is LESSO. On the contrary, when the meat is put in water when it’s already boiling and before lowering the heat, this is BOLLITO, which refers to the long cooking time in hot water. It means to boil, in Italian ‘bollire’.

Ingredients about 12 meatballs:

-200 grams of beef muscle
-200 gr of Flank steak
-1 kg of boiled potatoes
-3/4 eggs
-150 gr of Parmigiano cheese
-2 cloves of garlic (remove the core)
-1 sprig of parsley
-salt
-pepper

bold;(Breading ingredients:)

flour, eggs and breadcrumbs

Directions:

Mince the boiled beef finely with a sharp knife or in a food processor. Crush the boiled potatoes
Mix the minced beef with the potatoes, grated Parmigiano cheese, minced garlic, minced parsley, 3 eggs, salt and pepper until you have a smooth, homogeneous mass. Add one more egg if the mass is too dry
bold(Take walnut sized pieces of the beef mixture and form them into round meatballs with the palms of your hands and crush gentle.)

Place the flour, eggs and breadcrumbs into separate shallow bowls. Beat the egg. Gently roll each meatball in the flour, then the beaten egg, then finally the breadcrumbs.
In a large skillet, fry the meatballs in abundant oil, turning so they brown nicely all over.

Drain the meatballs on paper towels and serve warm

Best Pairing with a glass of Chianti Superiore Olivi-Le Buche Winery


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