Ristorante Da Coa
Ingredients and quantities

Quantities for 4 people:

  • ½kg marbled beef
  • 300g lean beef
  • ½ chicken
  • ½kg minced sausage
  • 300g mixed minced beef
  • 4/5 eggs
  • 4 onions
  • Parmigiano Reggiano cheese
  • breadcrumbs
  • tomato purée
  • arsley, pepper, salt and olive oil

Romagna-style meatballs

Type of recipe: Main courses


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Preparation method:

Put the marbled beef, lean beef and chicken in a pan of cold water and cook, boiling for a couple of hours. Allow the meat to cool then chop up coarsely and mix with the raw minced sausage meat and mixed minced beef. Add the grated cheese, breadcrumbs, a handful of chopped parsley, salt and pepper and 4 or 5 eggs. Mix well together to obtain a uniform mixture from which to form small meatballs. Cut the onion in juliennes and sauté until golden brown in a frying pan with a little olive oil. Add the meatballs, turning a few times, then add the tomato purée, some water, salt and pepper. Cook for about 20 minutes.



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