Recipe courtesy of Mario Batali
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Meatballs in Green Sauce (Granatine con Salsa Verde)
Total:
30 min
Prep:
15 min
Cook:
15 min
Yield:
6 servings
Total:
30 min
Prep:
15 min
Cook:
15 min
Yield:
6 servings

Ingredients

Directions

Soak the bread in water for 5 minutes, remove from the water and press out the liquid by hand. Place the soaked bread in a large bowl, add the beef and the sausage and mix by hand to combine. Add the garlic, basil, eggs and pecorino and mix well to combine. Make golf ball-sized balls out of the meat mixture and set aside.

In a large, heavy-bottomed skillet, heat 1 cup oil until smoking. Cook the meatballs in the oil until golden brown and cooked through, working in batches if necessary to avoid overcrowding the pan. Remove the meatballs to a plate lined with paper towels and keep warm.

In the work bowl of a food processor, puree the remaining 1/2 cup oil, anchovies, capers, parsley, mint and white vinegar. Pour half of the sauce over the warm meatballs, and serve the other half on the side.

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