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Surely today’s lunch will have been special, just like Sunday’s: if you have leftover roast, why reheat it and serve it again as is? Here’s an amazing recipe that everyone will love!
Sometimes very little is needed in the kitchen, a little imagination and every dish takes on a new look, becoming even more irresistible.
Today, the day on which the feast of the Immaculate Conception is celebrated, everyone will certainly have got busy in the kitchen, giving the whole family or friends a triumph of goodness from their regional tradition. This is why it would be a shame to have to repeat the same dishes without a hint of novelty: try this recipe and you’ll see!
The original and delicious way to recycle your leftover roast from the holiday
The infallible method for saving time and effort in the kitchen is suggested to us by grandmothers who always have ingenious ideas to save your wallet. In fact, this recipe is one of the easy ones that is accessible to everyone and combines two preparations loved by everyone: roast meat and meatballs. That’s right, with your leftover roast we will make meatballs that, trust me, you will never have eaten so good. In fact, the roast sauces, absorbed by the meat, make it truly tasty: a dish different from the usual that will certainly be a huge success!
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Ingredients
500g of leftover roast
2 slices of stale bread
2 eggs
100 g of grated Parmigiano Reggiano
A carrot
An onion
Salt and Pepper To Taste
Seed oil to taste
Preparation of roast meatballs
To make this dish, start by washing the carrot: boil it and set it aside. Soak the bread in cold water for at least 10 minutes: when it is very soft, drain it well, then squeeze it and transfer it to a large container. Take the leftover roast, chop it coarsely and pour it into a mixer, together with the chopped carrot: mix several times and create a soft and uniform mixture. Pour it into the container with the bread, also add the eggs, the grated cheese and a little finely chopped onion.
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The latter is obviously optional, but always gives an extra aroma to the final result. Work the mixture with your hands, so as to obtain a homogeneous and compact mix. Take small quantities and form meatballs. Pour plenty of seed oil into a large saucepan and bring it to temperature: if necessary, to help you, proceed with the toothpick test.
Dip a wooden toothpick into the oil and, if bubbles appear around it, it will be ready for frying. Dip a few meatballs at a time, cook them until they are golden brown on all sides and remove them with a slotted spoon. Transfer them to absorbent paper to remove excess oil and serve them immediately with the leftover side dishes, they will be delicious!
