Yes, ginger with meat: a wonderful and unexpected combination. Ginger makes the meat easier to digest giving at the same time a delicate rosemary/lemon taste. It’s a recipe that comes handy after Thanksgiving when you don’t know anymore what to do with all the leftover meat and mashed potatoes. If you don’t have any leftover, make your life easy and try another variation of the recipe “Mamma Mia Meatballs”!
photos by coco zordan
4
20 min.
30-40
ground beef or veal or turkey lb. 1 or 1+ 1/2
potatoes 4 medium (or lb.1 smashed)
grated (parmesan) cheese oz. 3
fresh ginger 1 inch
fresh italian parsley leaves 3/4 cup
garlic 1 clove
onion 1
egg 1
salt and black pepper to taste
XVOO 6/8 tbs
chop parsley,garlic,onion.
with a fork smash cooked potatoes*, add to chop vegetables, add meat and grated ginger,salt and pepper. Mix well.*Note: if you don’t have any left cooked potatoes and you want to save time try the other recipe “Mamma Mia Meatballs”.
make small balls with the meat and squeeze them to flatten (they will cook faster). In a skillet heat up oil and add meatballs. Cook on Med/Low. Flip them after 15 ‘. And cover with lid. Cook for more 15/20 ‘.
place them on paper towel to absorb oil and serve warm or cold with cooked grains and vegetables.
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