Genovese meatballs are a tasty and flavorful first course, typical of Ligurian cuisine. Made with soy granules, minced meat, dried mushrooms, and flavored with grated Parmigiano cheese, garlic, parsley, marjoram, and nutmeg, these meatballs are then cooked in crunchy seed oil. Ideal to serve with fresh pasta or to enjoy on their own, Genovese meatballs will please both adults and children.
Prepare the granules by soaking the bread in milk and mixing it with the meat, egg, grated Parmigiano cheese, minced parsley and garlic, rehydrated and minced mushrooms, marjoram, salt, and pepper.
Knead everything well and form the meatballs, coat them in breadcrumbs, and fry them in oil.
Pentola
Padella
Store Genovese meatballs in the refrigerator for a maximum of 2-3 days.
Genovese meatballs are a traditional dish from Genoese cuisine, rich in flavors and aromas.
Italy, 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 |
