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Meatballs: this is how we make them in Italy.

Do you want to make the perfect meatballs? As always, you need to start with first-rate ingredients.

Freepik

To make meatballs, in Italy-in Milan in particular-we use quality raw materials and do double-breading.

Freepik

Let's start with the meat: fresh, ground by the butcher, strictly only beef and of course first quality

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Take some dry bread and cut it into cubes.

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Soften the dry bread with milk, squeeze it and add it to the ground meat

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Add to the meat, softened bread and eggs.

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Salt the dough generously

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Create balls the size of golf balls and dip them in breadcrumbs

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Fry the meatballs once in seed oil.

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Bread them again with breadcrumbs, but this time fry them in butter

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Your meatballs will be both good and beautiful

01/01/1970

01/01/1970