Myrtle Meatballs
Description
Myrtle meatballs are a very tasty meat-based preparation , perfect to bring to the table as an appetizer or even as a second course.
Myrtle, a typical Sardinian shrub, gives these meatballs a distinctive flavor, reminiscent of all the aromas of this proud and untamed land.
The presence of apples inside the meatball mixture and as a garnish, then, helps make them even more special.
Follow all the steps in the recipe below if you want to make tasty myrtle meatballs.
Ingredients
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- Minced veal 400 g
- Apples 2
- Arborea butter 40 g
- Eggs 1
- Myrtle q.b.
- Dry white wine 80 ml
- Apple cider vinegar 20 ml
- Lemon zest 3 g
- Sugar q.b.
- 00 Flour q.b.
- Salt q.b.
- Pepper q.b.
Instructions
- 1 To make myrtle meatballs, first wash, peel, and finely grate 1 apple. Then, combine the grated apple in a bowl with the veal, egg, and grated lemon zest. Season everything with salt and pepper, and work the mixture with your hands to combine the ingredients.
- 2 Make walnut-sized meatballs with the mixture, coat them in flour, and arrange them neatly on a plate until ready to cook.
- 3 Wash the remaining apples and, without peeling them, slice them thinly with a mandolin.
- 4 Heat 25g of butter in a pan and, once melted, add the meatballs, seasoning them with salt and pepper. Brown them for a few minutes over high heat, then pour in the white wine and cook for another 12 minutes over medium heat.
- 5 Melt the remaining butter in another pan and add the myrtle sprigs and apple slices. Season with salt, pepper, and 1 tablespoon of sugar. Cook over medium heat until they caramelize slowly, then pour in the apple cider vinegar. Once it has evaporated, turn off the heat.
- 6 Arrange the caramelized apple slices on a serving platter and top with the myrtle meatballs. Serve hot.
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