Italian
Porchetta and Chicory Meatballs
by Fabrizio Sepe · 119K subscribers on YouTube
These meatballs are made from leftover porchetta, combined with sautéed chicory and boiled potatoes, then breaded and fried. A perfect way to use up leftover porchetta.
- Difficulty
- easy
Ingredients
10 items- PorchettaIncluding skin and fat
- Chicory (sautéed with garlic, oil, and chili)Already cooked with garlic, oil, and chili
- 2 pcsPotatoes (boiled)Boiled and peeled
- 1 pcsEgg (for mixture)Mixed into the meatball mixture
- SaltTo taste, as porchetta and chicory are already seasoned
- Seed oil (for hands)To grease hands and prevent sticking
- FlourFor the first coating layer
- Egg (beaten, for coating)For the second coating layer
- BreadcrumbsFor the final coating layer
- Frying OilHeated to 170°C
Method
- Finely chop the leftover porchetta, including skin and fat.
- Finely chop the chicory that has been sautéed with garlic, oil, and chili.
- Add two boiled potatoes and mix everything with your hands.
- Add a pinch of salt (the porchetta and chicory are already seasoned).
- Add one egg and mix well until combined.
- Grease your hands with a drop of seed oil and shape the mixture into meatballs, slightly flattened if desired.
- Coat each meatball first in flour, then in beaten egg, then in breadcrumbs, pressing firmly so the breading adheres.
- (Optional) Refrigerate the meatballs for 30 minutes before frying to help them hold their shape.
- Heat oil to 170°C (340°F) and fry the meatballs until golden and crispy, just a few minutes since the ingredients are already cooked.
- Drain on paper towels and serve.
Fabrizio Sepe
Professional chefRestaurateur119K subscribers on YouTube66.7M total channel views👨🏻🍳 Chef e Oste Contemporaneo 🍽️ @letrezucche è la mia Bottega 📍Via G. Mengarini, 49 (RM) 📞 Info e prenotazioni: 0645429576 📩 Collab: fsepe71@gmail.com In elenco AGCOM
