{"id":5485,"date":"2019-04-06T09:04:08","date_gmt":"2019-04-06T09:04:08","guid":{"rendered":"https:\/\/callipo.com\/?p=5485"},"modified":"2019-04-06T09:04:08","modified_gmt":"2019-04-06T09:04:08","slug":"meat-balls-in-tuna-sauce","status":"publish","type":"post","link":"https:\/\/callipo.com\/en\/recipes\/meat-balls-in-tuna-sauce\/","title":{"rendered":"Meat-balls in tuna sauce"},"content":{"rendered":"

[vc_row margin_top=”60px” anchor=”ricetta-descrizione”][vc_column width=”2\/3″][vc_custom_heading text=”Preparation” font_container=”tag:h3|text_align:left” use_theme_fonts=”yes”][vc_column_text]Do you remember the good old veal in tuna sauce, typical of Piedmont cuisine? That is the inspiration for these meat-balls, ideal as a second course or finger food, depending on the size. Keep a good amount of bread with you, as \u201cscarpetta\u201d is a must with tuna sauce.<\/p>\n

In a vessel, soak bread under water, then squeeze when softened. Knead bread with meat, yolk, parmesan, salt and pine nuts. With wet hands, shape balls of your preferred size.<\/p>\n

In the meantime, put on the fire a pot containing 2 litres of water and celery, carrot, and onion, bring to boil, add salt, and cook for at least 30 minutes. Soak balls and put them in a bowl when cooked.\u00a0 Cooking time depends on the dimension: they should change color.<\/p>\n

Put in a blender all ingredients for the sauce and blend until obtaining a very smooth cream; should it be too dense, add some broth you used to cook the meat-balls. Season and serve meat-balls at room temperature.[\/vc_column_text][\/vc_column][vc_column width=”1\/3″][vc_custom_heading text=”Ingredients” font_container=”tag:h3|text_align:left” use_theme_fonts=”yes”]