Italians tend to eat meatballs as a main course – at times, over a bed of mashed potatoes. This particular recipe was made with Salsiccia di Bra, or sausage of Bra, a Slow Food protected product produced within boundaries set by the Piedmont comune for which it's named. Made of beef meat, pork belly, and plenty of spices, the sausage's most particular trait is that it can also be eaten raw as a salami. It's also protected by an 1874 Royal Decree, that permitted butchers to use beef, which, at the time, was forbidden in sausage. Can't source it? No biggie – just substitute any sausage you wish.
We know that sometimes the idea of meatballs can be daunting, but this 35-minute recipe means they don't have to be an all-day affair – you can even make it after work.
Rustic Meatballs of Beef and Sausage
Makes 20 pieces
Skill Level Easy
Time 35 minutes
Ingredients:
1½ lb. choice ground beef meat
12 oz. Bra sausage or any pork sausage
1 oz. Parmesan cheese DOP
1 large egg
rosemary - 00 flour
white wine - salt - pepper
extra virgin olive oil
Method:
Work the beef patty and Bra sausage in a bowl with your hands until well blended. Add the egg, the leaves of a sprig of rosemary finely chopped, the grated Parmesan cheese, salt, and pepper.
Continue to work the mixture with your hands until it has an almost creamy consistency. Shape into 1½ -2 oz. round patties, passing them several times from one palm to another to make them firm and compact. Dip them in flour.
Cook them in a frying pan with 4-5 tablespoons of oil, a few at a time, browning them well on each side. wine and continue to cook for another 5-8 minutes: the heart of the meatballs must remain pink.
Serve to taste with radicchio.
Recipe Sara Tieni
Photography Riccardo Lettieri
Styling Beatrice Prada