Finding Love On A Cruise Ship

LIDIA

for MTChallenge This month, as decided by the winner of last month Alessandro, must prepare a plate of meatballs. Usually I prepare the meatballs classic meat alone or with tomato sauce but this time I wanted to prepare the meatballs as it lean and I trusted the recipe that gave me my mother-in-law Lydia and I combined with a butter sauce with details of saffron, purchased in Casablanca in Morocco, which give a smell and taste very similar to saffron but do not color the traditional dish of yellow but rather retain their red color.

Meatballs with saffron

With this recipe I participate in the contest Menu Turistico - MT Challenge in February

INGREDIENTS (serves 4)


For the meatballs:

400 g grated Parmesan cheese 250 g breadcrumbs

Chopped herbs (rosemary, sage, parsley)

6-7 amaretti average (if those little ones twice)

125 g butter ½

the broth Plant

white flour 1 egg 00 g butter 100

For the sauce 50g butter

1 cup vegetable broth

saffron

White pepper

PREPARATION

First prepare the dough into balls

Put the butter in a pan and brown it.

In a bowl, pour the bread crumbs, grated cheese macaroons, chopped aromatic and mix well.

Add egg, melted butter and a little stock. Mix well and add the broth a little at a time until mixture is moist but firm.

With floured hands make a ball of the mixture, turn it between your hands to pack it well and press to flatten a meatball. Pass it in flour and place it in a pot.

Continue until all of the compound.

In a pan pour the butter and when it reaches the temperature to fry the meatballs.

Meanwhile heat the broth in a saucepan, add the saffron, white pepper and butter, stir quickly with a whisk, if you want to thicken a sauce using a little bit of flour.

in a dish and pour a little sauce over Put the meatballs.