Genoese meatballs are a tasty and flavorful main dish, typical of Ligurian cuisine. Made with soy granules, minced meat, dried mushrooms, and flavored with grated Parmesan cheese, garlic, parsley, marjoram, and nutmeg, these meatballs are then cooked in crispy seed oil. Ideal to serve with fresh pasta or to enjoy on their own, Genoese meatballs will win over the palates of both adults and children.
Prepare the granules, soak the bread crumbs in milk and combine with the meat, egg, Parmesan, chopped parsley and garlic, rehydrated and chopped mushrooms, marjoram, salt, and pepper.
Mix everything well and form the meatballs, coat them in breadcrumbs, and fry them in oil.
Pot
Pan
Store the Genoese meatballs in the refrigerator for up to 2-3 days.
Genoese meatballs are a traditional dish of Genoese cuisine, rich in flavors and aromas.
Italia, Liguria
| Energy (kcal) | 335.6 |
| Carbohydrates (g) | 12.44 |
| of which Sugars (g) | 7.16 |
| Fat (g) | 15.59 |
| of which Saturates (g) | 1.25 |
| Protein (g) | 33.02 |
| Fiber (g) | 6.76 |
| Sale (g) | 0.02 |
