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Pork Meatballs with Fried Sage and Apple Balsamic Glaze
ingredients
| 350 g ground pork |
| 100 g thinly sliced mortadella |
| 40 g white bread (preferably from the day before) |
| 1 egg |
| 50 g grated Parmigiano Reggiano |
| 2 tablespoons breadcrumbs |
| Milk (as needed) |
| Nutmeg (to taste) |
| Salt |
| Pepper |
| Flour (for dredging) |
| Olive oil (for frying) |
| Apple Balsamic Glaze from Monari Federzoni (to drizzle) |
Fried sage
| 16 large sage leaves |
| 40 g all-purpose flour |
| 80 g cold sparkling water (from the fridge) |
| Peanut oil (for frying) |
what you will need
Apple
directions
For the meatballs:
Finely chop the mortadella in a food processor and place it in a bowl with the ground pork, grated Parmigiano Reggiano, egg, soaked and squeezed bread, and breadcrumbs. Season with salt, pepper, and a pinch of nutmeg. Mix everything together by hand until well combined and let the mixture rest for 15 minutes.
After resting, form small meatballs, about the size of a walnut, with your hands, and dredge them in flour. Fry them in a large skillet with olive oil, turning them several times until golden brown and evenly cooked.
For the fried sage:
Wash the sage leaves and gently pat them dry with paper towels. In a bowl, prepare the batter by mixing the sifted flour with the cold sparkling water using a whisk until smooth.
Heat the peanut oil in a pan to 170°C (338°F). Dip the sage leaves one at a time into the batter, allowing the excess to drip off, and fry them in small batches until crispy on both sides. Use a slotted spoon to remove the leaves and place them on paper towels to drain excess oil.
To serve:
Serve the meatballs with the crispy fried sage leaves and drizzle with Apple Balsamic Glaze from Monari Federzoni for a sweet and tangy finishing touch.
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