Meatballs with Wild Herbs

I can provide you with a recipe for making meatballs with wild herbs, enriched with an Italian touch. These meatballs are a tasty and original way to use the wild herbs that can be found during a walk in the countryside or, for those who live in the city, in local markets where they are sometimes available.

Ingredients

• 500 g of ground meat (beef, pork, or a mix of the two)
• 200 g of wild herbs (such as dandelion, borage, nettle, being careful to collect edible and untreated herbs)
• 1 large egg
• 50 g of grated Parmesan cheese
• 1 clove of garlic
• Breadcrumbs as needed
• Salt and pepper as needed
• Extra virgin olive oil for frying

Preparation

1. Start by cleaning the wild herbs thoroughly, washing them under running water and drying them well. Sauté them lightly in a pan with a clove of garlic and a drizzle of oil until they have wilted.
2. Finely chop the herbs with a knife or use a mixer, then place them in a bowl.
3. Add the ground meat, egg, Parmesan, salt and pepper to taste to the bowl with the chopped herbs. Mix the ingredients well until you have a homogeneous mixture.
4. If the mixture is too wet, you can add breadcrumbs to get the right consistency to form the meatballs.
5. Form the meatballs into the size of a walnut and, if desired, roll them in breadcrumbs for extra crispiness.
6. Heat plenty of extra virgin olive oil in a pan and, once hot, fry the meatballs until they are golden brown and evenly cooked.
7. Drain them on paper towels to remove excess oil.

Trivia

Wild herbs have always been a nutritious and tasty addition to Italian peasant cooking. With the arrival of spring, the countryside is filled with wild vegetables rich in vitamins and minerals, which are used to prepare multiple dishes, from omelets to refined recipes like the meatballs you just learned to make.