Meatballs with Mortadella and Pistachios

Name: Meatballs with Mortadella and Pistachios
Prep time: 25 min
Cook time: 3 min
Total time: 28 min
Yield: 22
Ingredients: Veal ground 14.1 oz; Mortadella whole piece 3.5 oz; Pistachios whole 1 oz; Breadcrumbs ½ cup; Grana Padano PDO cheese to grate 1.75 oz; Eggs 1; Water 2 spoonfuls; Parsley to chop 1 tuft; Garlic 1 clove; Fine salt 2 pinches; Black pepper to taste; Peanut seed oil to taste

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554

Calories per serving

Energy Kcal 554
Carbohydrates g 10.8
of which sugars g 2
Protein g 30
Fats g 43.4
of which saturated fat g 12.09
Fiber g 1.3
Cholesterol mg 131
Sodium mg 822

Lactose Free

Difficulty: Very easy
Prep time: 25 min
Cook time: 3 min
Makes: 22
Cost: Average

PRESENTATION

Recipe by
Gessica Runcio

Meatballs with mortadella and pistachios are like a little taste of Emilia-Romagna, offering something really tender and packed with flavor. I mean, the combo of salty, silky mortadella and those crunchy pistachios? It is seriously good. Each bite of these meatballs with mortadella and pistachios is really really moist inside, thanks to the mortadella, while the pistachios add a crispy pop that keeps you coming back. And frying them? Oh, it gives the outside that golden color—pretty much irresistible.

These are not your average meatballs. Nope, they bring together the Italian vibe of simplicity but let the flavors really shine. Whether you call them mortadella meatballs recipe or just amazing snack-worthy bites, they are gonna vanish fast once served. In Emilia-Romagna, people love to mix up their pistachio meatballs with all sorts of ingredients—sometimes cheddar and bacon, other times arugula. And listen, they love seeing what new flavors they can dream up.

This version, though, focuses on letting those two main ingredients play off each other in such a savory way. You can serve them as appetizers at a party or for a laid-back dinner. Which is great. They’re quick to make and, honestly, don’t need anything fancy on the side. One bite and you get why Italians say one leads to another.

These Italian meatball recipes make the most out of simple, rich ingredients, creating a dish you can whip up on a weeknight but still tastes special. Next time you’re craving easy Italian food or want to switch up your usual gourmet meatball recipes, give this a shot. The tangy flavor from the mortadella combined with the soft crunch from the nuts makes for a really good bite-sized package. Try them once, and you’ll be inspired to experiment with your own unique meatball ingredients, just like in Italy, where creativity in cooking is always celebrated. It’s a nod to the Italian love for delicious, straightforward cuisine that brings people together around the table.

INGREDIENTS

554

Calories per serving

for about 22 meatballs: Veal 14.1 oz (400 g) - ground; Mortadella 3.5 oz (100 g) - whole piece; Pistachios 1 oz (30 g) - whole; Breadcrumbs ½ cup (50 g); Grana Padano PDO cheese 1.75 oz (50 g) - to grate; Eggs 1; Water 2 spoonfuls; Parsley 1 tuft - to chop; Garlic 1 clove; Fine salt 2 pinches; Black pepper to taste

For frying: Peanut seed oil to taste

Preparation

How to prepare Meatballs with Mortadella and Pistachios

To prepare the meatballs with mortadella and pistachios, first cut the mortadella into cubes 1, then place it in a mixer 2 and finely chop it 3.

Pour the veal mince into a large bowl and add the chopped mortadella 4, grated Grana Padano PDO 5, and the crushed garlic clove 6.

Also add the chopped parsley 7, the egg 8, and the breadcrumbs 9.

Finally, salt, pepper, and add the whole pistachios 10. Stir with a spoon to combine everything 11, then pour in the water needed to soften the mixture 12.

At this point, knead with your hands 13 until you get a soft but dry and firm mixture. Take a piece of the mixture about the size of a walnut 14 and roll it between the palms of your hands to form balls: with these quantities, you should get about 22 15.

Heat plenty of seed oil in a pan, fry the meatballs for a few minutes, turning them over 16 until they are golden brown. When they are ready and evenly golden, drain with a slotted spoon 17 and transfer to a sheet of absorbent paper to remove excess oil 18. Your meatballs with mortadella and pistachios are ready to be served hot or warm!

Storage

The meatballs with mortadella and pistachios can be stored in the refrigerator for 2 days, taking care to reheat them in the oven at 350°F for 5 minutes before serving. They can be frozen before cooking.