- Preparation time
- Cooking time
- 10 oz 300 gr Minced veal
- 5 oz 150 gr Minced chicken breast
- 5 oz 150 gr minced or chopped Ham
- 1 tablespoon 1 tablespoon pus extra to dust White flour
- 1 Eggs
- 2 tablespoons 2 tablespoons Parmesan Cheese
- 1 clove 1 clove minced Garlic
- 150 ml Marsala
- 150 ml Double cream
- 1 teaspoon 1 teaspoon Thyme
- 150 ml Milk
- Salt and Pepper to taste
Mix the tree kinds of meat in a large bowl by hand. Incorporate the egg, the flour, the minced garlic, the freshly grated parmesan cheese and a teaspoon of fresh time. Add a pinch of sea salt and ground pink pepper.
Use your bare hands for best results. Roll meatballs to about the size of a golf ball. Dust each meat ball with all purpose flour.
In a large saucepan pour milk at low-middle heat with 1/2 cup of water. Add the Marsala liqueur and the double cream. As it starts simmering add the meatballs and let boil at gentle heat for 10-15 minutes stirring carefully from time to time. You’ll get a semi fluid sauce: if the sauce is too tick, add some extra milk.
Serve hot or warm, sprinkle with pink pepper grains.
Despite their poor-traditional food status (they are almost being used to posh off meat leftovers), meatballs can be surprisingly chic, and delicate.
This dish can be prepared in advance and stored in the refrigerator: the cream will appear thicker, but as soon as you heat it it will gain a semi fluid texture again.