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Recipe Meatballs with sausage and broccoli of 14-05-2019
The meatballs with sausage and broccoli they are a decidedly made in Naples recipe that has started to spread for a few years now. They are nothing but a reinterpretation of the classic Neapolitan main course, which I propose today in the form of meatballs, in my opinion one of the most captivating ways to enjoy a dish. Not everyone likes the broccoli, with their strong bitter taste, but offered in this way, tempered by the sweetness of the cheese and the more neutral flavor of the bread, I bet everyone will like them! You just have to try and let me know how it went;)
How to make sausage and broccoli meatballs
First of all put the bread to soak in warm water and leave it aside so that it sponges.
In the meantime, clean the broccoli by taking all the florets and the most tender leaves and removing the hardest and most yellowed stems and leaves.
Wash several times under running water, then drain them.
Fry the garlic and chilli with a little olive oil in a rather large pan.
Add the broccoli, salt, cover with a lid and let them dry, then remove the lid and evaporate the water released by the vegetables.
Once the water has evaporated, lift the broccoli from the pan, drain them well and keep the cooking oil.
Crumble the sausage by removing the outer casing, then brown it in the pan used for the broccoli.
Take back the bread, squeeze it gently and place it in a large bowl.
Chop the broccoli with scissors and add it to the bread along with the sausage, egg, julienne-style grated caciocavallo, chopped parsley, salt and pepper.
Mix the ingredients well.
With wet hands, form the meatballs and pass them in the breadcrumbs.
Heat the seed oil in a pan, fry the meatballs, browning them evenly on all sides and then draining them on kitchen paper.
The sausage and broccoli meatballs are ready: you just have to serve them and enjoy them!