MEATBALLS WITH LEMON AND PISTACHIOS
250 g adult beef (The classics - ATM)
30 g bread (crumbs)
70 g chopped pistachio
4 tablespoons milk
2 egg whites
30 g grated parmesan cheese
1 untreated lemon zest
Parsley to taste
Salt and pepper to taste
Extra vergin olive oil to taste
Breadcrumbs to taste
In a bowl pour the crumb of the bread and the milk and let it soak for about 10 minutes. In a second bowl combine the ground meat, egg yolk, Parmesan cheese, chopped parsley, lemon zest cut into very small pieces, and salt and pepper to taste.
Squeeze the crumb and add it to the mixture. Work the mixture with your hands for a few minutes to make an even dough.
Make balls the size of a walnut. Dip the balls in breadcrumbs, egg whites and chopped pistachio. Let them rest in the fridge for about 30 minutes. Heat the oil to 180°C and once the resting time has passed, dip the meatballs. Deep-fry until they are golden brown.
Serve the meatballs alone or accompanied by sweet and sour sauce.