Polpette di fagioli

Bean Balls

Average No 4 serves
 70 minutes

45' in the pot

 

Bean Balls

Bean balls Ingredients:

  • 500 g Monte Castello Tondino Beans;
  • 1 onion;
  • 1 clove;
  • 2 spoons of grated cheese;
  • 1 spoon of breadcrumbs;
  • 2 eggs;
  • Frying oil;
  • Extra virgin olive oil to taste;
  • Salt to taste;
  • Pepper to taste

    Preparation

    Bean balls:

    Rinse the Monte Castello Tondino Beans and cook them in salted water flavored with celery, onion and clove for 40-45 minutes from boiling, 20 minutes if using a pressure cooker. When they are ready, drain them from the cooking water and then pass them through a sieve. In a blender, mix the breadcrumbs, cheese, two egg yolks, extra virgin olive oil, salt and pepper into the puree. When you have obtained a homogeneous mixture, make it into balls. Pass the balls in the beaten egg white, in the breadcrumbs and then fry in hot oil. Then place them on a baking sheet lined with absorbent paper to remove excess oil and serve.

    Sauce

    Sauce Ingredients:

    • 1 medium courgette;
    • ½ onion;
    • ½ lemon.

    Small reminder

    Always remember to wash the products and make a visual check before cooking them! Our selection and cleaning systems are equipped with all the machinery and technologies necessary to ensure a product free of impurities, but with a pinch of extra attention and a quick inspection of the contents you will have ensured an even more enveloping culinary experience and exciting!

    Advice

    For a lighter but still tasty and appealing dish, you can bake the Tondino Bean Meatballs in the oven! While you are working on the meatballs, preheat the ventilated oven to 170 °C. When you have formed the balls, place them on a baking tray lined with baking paper and bake for about 40-45 minutes. Take the balls out of the oven and enjoy them with the prepared sauce!

    Enjoy your meal!

     

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