Name: Meatballs From Il Bollito with Potato
Yield: Serves 4–6
Cuisine: Italian
Ingredients: light olive oil, for frying; 1 garlic clove, finely chopped; 320 g (11¼ oz) potatoes, washed; 2 tablespoons grated parmesan; nutmeg, for grating; 1 egg; about 4 tablespoons dry breadcrumbs; 1 tablespoon chopped parsley

Preparation info

Serves
4–6

Difficulty
Medium

Appears in

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