Meatballs Modena Style

These meatballs use cooked meat and a potato. They are a delicious variation on standard meatballs. We tried them with tomato sauce and on their own. Both ways were delicious.

• 2 cups finely chopped leftover cooked meats (chicken, pork, beef)
• 1/2 cup Italian bread crumbs
• 2 small eggs
• 1/4 cup grated parmigiano cheese
• 1/4 teaspoon grated nutmeg
• 1 medium potato, boiled and mashed
• 1/2 teaspoon beef bouillon
• 1/2 cup Italian bread crumbs
• 2 tablespoons grated parmigiano cheese
• 1 tablespoon butter
• 1/3 cup olive oil

METHOD

Combine meat, bread crumbs, eggs, cheese nutmeg, potato and bouillon in a bowl. Mix well by hand. Make small meatballs by rolling in palm of hand.

In a plate blend together bread crumbs and parmigiano cheese. Roll meatballs in this bread crumb mixture.

In a large frying pan heat butter and olive oil. When hot, add meatballs and brown on all sides. When done add to your favorite marinara sauce.

Serves 4 - 6 (This also freezes well.)

Contributor: Loretta Harrison

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