Meatballs in Green Sauce (Granatine con Salsa Verde)

Total Time:
30 min
15 min
15 min

6 servings

  • 5 slices day-old bread
  • 1 pound ground beef
  • 1/2 pound fresh sausage, out of its skin
  • 4 cloves garlic, thinly sliced
  • 1 bunch basil leaves, cut into chiffonade
  • 2 eggs
  • 1/2 cup pecorino
  • 1 cup extra-virgin olive oil, for frying, plus 1/2 cup
  • 6 anchovies, filleted and rinsed
  • 3 tablespoons capers
  • 1 bunch Italian parsley, chopped to yield 1/4 cup
  • 1 bunch mint, leaves only
  • 2 tablespoons white vinegar
  • 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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