Veal and pork meatballs with polenta and mushroom - Chef Recipe by Matteo Bruno
Thanks to the chunks of polenta, these delicious balls make a hearty meal, even on their own. Pancet...
8 large eggs
1 tsp smoked paprika
Salt and pepper
8 tbsp olive oil
2 garlic cloves, very finely diced
1 large Spanish onion, sliced thinly
3 large potatoes, cut into thin slices
4 chorizo, sliced thinly
Beat the eggs in a bowl and season with smoked paprika, salt and pepper. Set aside.
Place half the olive oil in pan and heat. Throw in the garlic and onions, fry until golden brown, remove from pan and drain on paper towel.
Place remaining olive oil in pan and heat. Place sliced potatoes in pan cooking for a couple of minutes until tender, then add in chorizo and keep cooking until potatoes are browning.
Add onions and garlic back into the pan, then add the beaten egg mixture. Stir gently until egg mixture is almost set. Do not over cook the eggs - it’s best to have them a bit moist. Serve.
* If you want a vegetarian version, substitute chorizo for mushrooms or capsicum