Tessa Kiros

Meatballs From Il Bollito with Potato

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Preparation info
  • Serves

    4–6

    • Difficulty

      Medium

Appears in
Limoncello and Linen Water
Limoncello and Linen Water

By Tessa Kiros

Published 2012

  • About

Here is a wonderful way that Wilma uses meat from a bollito. Actually, you could use any cooked meat to make these. Wilma serves them with Stracciatella, made from the bollito broth.

Ingredients

  • 320 g (11¼ oz) potatoes, washed
  • 300 g (10½

Method

Boil the potatoes in salted water until soft. Drain and when cool enough to handle, peel and mash them. Chop up the meat finely, mix in the garlic and mash into the potato. Add the parsley, egg, parmesan, a good grating of nutmeg and a grind of pepper. There should be enough salt from the potatoes and bollito, but check just in case.

Shape into patties about 5 cm (2 inches) or so in dia