Mini meatballs in a tomato broth – recipe of the week

Recipe from Finger food in festa by Dennis Buosi
Photography – Francesca Moscheni

 

Preparation time: 40 minutes
Cooking time: 10 minutes

 

Yields 30

Tomato ‘broth’
500 g cherry tomatoes
Salt and pepper

Mini meatballs
100 g ground beef
100 g ground pork
100 g sausage
100 g ground rabbit
100 g ground chicken
100 g grated Parmigiano reggiano cheese
100 g breadcrumbs
4 egg yolks
2 cloves of garlic
Parsley
Sage
Extra virgin olive oil for frying
Salt and pepper

Fresh thyme

 

Tomato ‘broth’
Wash the tomatoes and pass them through a juicer in order to extract as much of their juice as possible while eliminating the seeds and skins. Season with salt and pepper and refrigerate until ready to use.

Mini meatballs
Mix the four types of ground meat and add the sausage breaking it up with your fingertips. Add the egg yolks, grated Parmigiano and the chopped herbs. Mix well, season with salt and pepper and form tiny, bite-sized meatballs.

Roll the meatballs in the breadcrumbs coating them well and fry in abundant hot extra virgin olive oil. Remove with a slotted  spoon and drain on paper towels.

Prior to serving, remove the tomato broth from the refrigerator. Place a mini meatball in each single serving dish, surround with a little of the tomato broth and top with a sprig of fresh thyme. Serve immediately.