Meatball Duet

The “Meatball Duet” is a creative dish that can include two types of meatballs with different inspirations, for example, one traditionally Italian and the other with influences from another world cuisine. To satisfy the taste for variety, I will propose two versions: the classic meatballs in sauce and Middle Eastern-style meatballs, perhaps falafel balls as a contrast.

Meatballs in Sauce

Ingredients

• 500 g of ground beef or a beef and pork mix
• 2 cloves of garlic
• 1 egg
• 50 g of stale bread
• 60 ml of milk
• 50 g of grated Parmesan cheese
• Chopped parsley to taste
• Salt and pepper to taste
• 1 can of peeled tomatoes
• 1 small onion
• Fresh basil to taste
• Extra virgin olive oil

Preparation

1. In a large bowl, soak the bread in milk until it is well softened.
2. Crumble the bread and mix it with the ground meat, egg, parsley, minced garlic, Parmesan, salt, and pepper. Work the mixture well.
3. Form equal-sized meatballs and place them on a plate.
4. In a large pan, heat a little oil and sauté the chopped onion until it becomes translucent. Add the peeled tomatoes, crushing them.
5. Let the sauce cook for about 15 minutes, then add the meatballs.
6. Cover the pan and cook the meatballs in the sauce for 30 minutes over medium-low heat, turning them gently from time to time.
7. Once cooked, sprinkle with chopped fresh basil.

Falafel Balls

Ingredients

• 400 g of dried chickpeas (soaked overnight)
• 1 small onion
• 2 cloves of garlic
• 1 bunch of fresh parsley
• 1 bunch of fresh cilantro
• 1 teaspoon of ground cumin
• 1 teaspoon of ground coriander
• Salt and pepper to taste
• Seed oil for frying

Preparation

1. Drain the chickpeas from the water and place them in a food processor with the onion, garlic, parsley, and cilantro.
2. Pulse until the mixture is homogeneous but not too fine.
3. Transfer to a bowl and add cumin, coriander powder, salt, and pepper. Mix well.
4. Form small meatballs from the mixture and slightly flatten them.
5. Heat plenty of oil in a pan and fry the falafel meatballs until they become golden and crispy.
6. Drain them on paper towels to remove excess oil.

To serve, arrange the meatballs on a plate, offering a striking visual and taste contrast between the soft meatballs in sauce and the crispy falafel balls.

Curiosity

While meatballs in sauce have a well-established tradition in Italian kitchens, often served as a main course or a meal on their own, falafel is typical of Middle Eastern countries and is usually eaten in pita or as part of a meze plate. The beauty of this duet is the opportunity to explore two very different culinary cultures in a single meal.