Mortadella and Chestnut Meatballs

Mortadella and chestnut meatballs are a great combination of rustic flavors and the delicate sweetness of chestnuts. Here is how to prepare them:

Ingredients

• 300 g of mortadella
• 200 g of boiled and peeled chestnuts
• 50 g of grated Parmesan cheese
• 1 egg
• Stale bread as needed
• Milk as needed
• Flour as needed
• Salt as needed
• Pepper as needed
• Oil for frying

Preparation

1. Start by soaking stale bread in milk until it is well saturated. Squeeze it to remove excess liquid.
2. In a food processor, chop the mortadella together with the chestnuts until a uniform mixture is obtained.
3. Transfer the mixture to a bowl and add the egg, the grated Parmesan, the previously soaked and well-squeezed bread. Season with salt and pepper to taste.
4. Mix all the ingredients until you get a homogeneous mixture. If necessary, adjust with bread or milk to achieve the desired consistency.
5. Form small meatballs with your hands, roll them in flour, and shake off the excess.
6. Heat plenty of oil in a pan and fry the meatballs until they are golden and crispy.
7. Drain the meatballs on paper towels to remove excess oil.

Serve them hot as an appetizer or as a main dish, perhaps accompanied by a yogurt-based sauce or a potato puree for a more substantial meal.

Curiosity

Meatballs are a very versatile dish and appreciated in many cultures. With the addition of mortadella and chestnuts, you get a very comforting autumnal version, which combines two traditional Italian ingredients in a truly unique and tasty way. Mortadella, a classic Italian charcuterie, gives the dish a touch of refined flavor, while chestnuts add sweetness and tenderness.