Julia Busuttil Nishimura makes lovely lamb meatballs

Name: Julia Busuttil Nishimura makes lovely lamb meatballs
Ingredients: 60 g stale bread, crusts removed; 80 ml (⅓ cup) full-cream milk; 750 g lamb mince; 2 garlic cloves, finely grated; ½ teaspoon freshly grated nutmeg; 40 g Parmigiano Reggiano, finely grated, plus extra to serve; 30 g Pecorino Romano, finely grated; large handful of parsley leaves, finely chopped; 1 egg, lightly whisked; sea salt; black pepper; 1 garlic clove, peeled; 60 g parsley leaves (from about 1½ bunches); 60 g mint leaves (from about 1½ bunches); 4 anchovy fillets in olive oil, drained; 1 hard-boiled egg yolk; 50 g fresh breadcrumbs; 80 ml (⅓ cup) white wine vinegar; 200 ml extra-virgin olive oil, plus extra for frying

7news.com.au

It’s the perfect dish for spring, lamb meatballs with a fresh and fragrant bagnetto verde.

Keywords

Lifestyle
Cooking On 7 / Recipes
Sunrise
Sunrise Cooking
The Morning Show

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