Italian small meatballs 1
(± 20 pcs)
3 tablespoons tapenade
2 tablespoons basil leaves
olive oil for frying
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© Janneke's Recipe pages - recipe meatballs, Italy, barbecue/spit-roaster
Preparation in advance:
Mix the ground beef with the chopped basil leaves, tapenade and egg. Add breadcrumbs till the mixture is firm. Season with pepper and salt.
Let rest for 15 minutes.
How to prepare:
Make approximately 20 balls of the groundbeef mixture and coat with the breadcrumbs (when used for the barbecue 30 balls, do not use breadcrumbs).
Fry the Italian meat balls brown in some olive oil or thread to soaked skewers for the barbecue.
Serve with for example chivesauce.
First published: April 12, 2003, Netherlands
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