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Add a photoServings: 6
Ingredients
- 1/2 lb grnd pork
- 1/4 lb grnd veal
- 1/2 lb fresh ricotta
- 1 x egg beaten
- 2 Tbsp. grated Parmigiano-Reggiano
- 6 x pickled gherkins minced
- 3 Tbsp. minced pistachios
- 2 Tbsp. butter
- 1 c. Brown Chicken Stock (see recipe)
- 1/2 c. lowfat milk (optional) Salt to taste Freshly-grnd black pepper to taste
Directions
- In a large bowl, combine the grnd meat, ricotta, egg, Parmigiano-Reggiano, gherkins and pistachios. Mix only as much as necessary, and form into balls of a 1-inch diameter.
- In a large, heavy-bottomed skillet, heat the butter till it foams and subsides. Place the balls in the butter and brown on all sides. Add in the stock and, if necessary, the lowfat milk so which the liquid comes halfway up the sides of the balls. Bring the liquid to a boil, reduce to a simmer and cook 15 min, till the meatballs are cooked through. Serve with the broth poured over.
- This recipe yields 6 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 205g | |
| Recipe makes 6 servings | |
| Calories 298 | |
| Calories from Fat 182 | 61% |
| Total Fat 20.48g | 26% |
| Saturated Fat 9.85g | 39% |
| Trans Fat 0.0g | |
| Cholesterol 105mg | 35% |
| Sodium 364mg | 15% |
| Potassium 338mg | 10% |
| Total Carbs 10.41g | 3% |
| Dietary Fiber 0.7g | 2% |
| Sugars 7.78g | 5% |
| Protein 17.56g | 28% |
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