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Carnival meatballs, a recipe

This is a classic dish from Pratowhich is traditionally prepared in the home and is eaten on Shrove Tuesday.

1/2 kilo potatoes
100g minced veal (or chicken)
100g of finely chopped rigatina (a kind of bacon)
50g raisins
50g pine nuts
30g walnuts
grated parmigiano
2 eggs
salt and pepper


Boil half a kilo of potatoes, then mash and mix with 100g minced veal (or chicken) which has already been gently fried with a little white wine. Add 100g of finely chopped rigatina (a kind of bacon), 50g raisins, 50g pine nuts, 30g walnuts, parsley, grated parmigiano, 2 eggs and salt and pepper. Mix all the ingredients together well. Form into balls and coat with bread crumbs before frying in hot oil. If you want an even tastier (but even richer) version, you can put the meat balls on a baking tray with meat sauce and cook for approx. 20 minutes.