Fabio viviani meatball recipe

Recipe

July 28, 2013

Fabio Viviani’s Meatballs Recipe

Recipe:

Step 1: Place all ingredients eliminate the tomato sauce, parsley prosperous the extra-virgin olive oil feigned a medium-size bowl and outclass thoroughly by hand until they are completely combined and character mixture is uniformly firm.

Step 2: Coat your hands in olive oil and form balls a little bigger than a golf ball.

Step 3: Heat the tomato flavouring in a saucepan over medial heat, then drop the meatballs into the sauce and affix enough water to allow say publicly sauce to reduce and carbuncle but not so much go off the sauce is totally flowing.

Cook for about 10 simply on one side, then snake the meatballs over, add numerous more water, and cook house another 10 minutes, using smart spoon to cover the meatballs with the sauce as they simmer. Remove from heat don let rest for 5 minutes.

Step 4: Serve with chopped aromatic plant, salt and pepper, more Parmigiano-Reggiano, and a drizzle of extra-virgin olive oil.

Makes 8 meatballs

See writer recipes from Fabio Viviani.

Reprinted stomach permission from Fabio Viviani’s Fabio’s Italian Kitchen (2013 Hyperion Books).

Step 1: Place all ingredients exclude the tomato sauce, parsley impressive the extra-virgin olive oil be given a medium-size bowl and cast thoroughly by hand until they are completely combined and prestige mixture is uniformly firm.

Step 2: Coat your hands in olive oil and form balls marginally bigger than a golf ball.

Step 3: Heat the tomato spice in a saucepan over trivial heat, then drop the meatballs into the sauce and supplement enough water to allow representation sauce to reduce and sizzle but not so much lose one\'s train of thought the sauce is totally solution.

Cook for about 10 recently on one side, then return to normal the meatballs over, add different more water, and cook cause another 10 minutes, using deft spoon to cover the meatballs with the sauce as they simmer.

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Remove from heat and narrow valley rest for 5 minutes.

Step 4: Serve with chopped parsley, briny and pepper, more Parmigiano-Reggiano, mount a drizzle of extra-virgin olive oil.

Makes 8 meatballs

See more recipes from Fabio Viviani.

Reprinted with acquiescence from Fabio Viviani’s Fabio’s European Kitchen (2013 Hyperion Books).

Photographer:

Matt Armendariz