This recipe found on the web, needless to say, inspired me a lot initially because amused by the title, but also driven by the curiosity to try if what they say, that the lack of meat is not recognized, is true and it’s really IS!
The name of the recipe seems to have been given by the main author to the fact that her ex-boyfriend’s mom, to make him eat something that is not always meat, invented this recipe and for years he believed that they were really standard meat-balls.
Confirmation of the fact that to cook balls you also need to have brain.
And in fact from that day on this dish is already strongly present in our home.
INGREDIENTS:
- 1 cup almonds, walnuts or hazelnuts, toasted
- 2 cloves garlic
- 2 tablespoons dried parsley
- ¼ teaspoon salt
- black pepper
- 120 g shredded Parmesan cheese, plus more for serving
- 120 g breadcrumbs
- 2 large eggs
- 1 can of tomato souce
- Flavorless oil, for frying
- 300 g of spaghetti
- Chopped fresh flat-leaf of basil
In a food processor, combine the nuts and garlic and pulse to a coarse crumb. Add the parsley, salt, a few turns of pepper, Parmesan, and breadcrumbs and pulse to combine. Add the eggs and process until the mixture holds together in a ball. It may still look crumbly, but it should hold together when you squeeze it.
In a skillet, heat the oil over medium-high heat. Working in batches, cook the balls, turning them, until they’re golden brown on all sides. Transfer the balls to the tomato sauce and enjoy over spaghetti, topped with additional cheese and chopped fresh basil.
BUON APPETITO!
If you do give it a try, be sure to let me know! Leave a comment below or snapa photo & tag #monicooks on Instagram.
I LOVE hearing about & seeing your MoniCooks creations!
