Arugula Meatballs : Simple & Easy Recipe…
With apples, with lemon or with pistachios… meatballs can be enriched in so many different ways to create more and more delicious recipes! So why not also try arugula meatballs? These soft golden morsels are prepared with veal, whose delicate flavor is enlivened by the unmistakable spicy note of arugula. Great to serve as an appetizer or main course, arugula meatballs are also perfect for a gluten-free menu because they are made with a gluten-free breading.
Ingredients :
For the meatballs:
- 300g (10.5 oz) ground veal
- 80g (3 oz) rocket/arugula, finely chopped
- 40g (1.4 oz) Grana Padano DOP cheese, grated
- 1 large egg
- 1 garlic clove, minced
- 20ml (4 tsp) extra virgin olive oil
- 1 pinch of salt
For coating and frying:
- 50g (1/2 cup) gluten-free breadcrumbs
- Sunflower oil for frying, as needed
For serving:
- 100g (3.5 oz) fresh rocket/arugula
How to make Arugula Meatballs:
- First wash and dry the arugula, then chop it finely with a knife. In a frying pan, brown the garlic with a little oil, then add the arugula and let it season for a few minutes, stirring often.
- Pour the minced meat into a large bowl, then add the grated Grana Padano DOP, the egg and the arugula.
- Also add a pinch of salt and mix well until the mixture is smooth.
- Take a portion of the mixture of about 30 g and form meatballs that you will arrange as you go on a cutting board. After forming the meatballs, pour the breadcrumbs into a container and coat the meatballs evenly. Now heat plenty of seed oil in a frying pan and fry the meatballs for 2-3 minutes per side.
- When golden brown, drain the meatballs with a skimmer and transfer to paper towels to remove excess oil. Serve your arugula meatballs on a bed of fresh arugula!
Bon Appétit!
