Braised meatballs

I liked the idea of creating something similar to the classic meatballs from boiled meat that are typical to Roman cooking; however, I wanted to change the recipe to create something more tasty with an explosion of flavour. Instead of boiling the meat, I decided to braise it, because this process allows you to collect all of the meat juices that are otherwise lost in the broth when boiling. Thus I created my braised meatballs.

The best meat for braising is veal cheek.

By Danilo Frisone | Blog, recipes | 0 comment

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