Lamb meatballs and tomatoes au gratin: Italian recipe
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Italian cuisine
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An ideal “antipasti” (appetizer) for any dinner.

Recipe category



640 grams of lamb meatballs
8 small tomatoes (cherry)
4 anchovies in oil
salted capers
crushed bread,
extra virgin olive oil

Recipe Instructions

  1. Shred parsley with two spoon of capers (before washed to remove salt).
  2. Add two teaspoons of crushed bread and mix.
  3. Chop tomatoes by half, remove the pulp, salt to taste and fill with this mixture of caper, parsley, bread and, anchovies.
  4. Put them in a bakery pan at 180 grades for 15 minutes.
  5. In the meantime shred marjoram and mix it with 4 tablespoons of crushed bread and cover the lamb meatballs with this mix, breading them.
  6. Heat three tablespoon of olive oil in one skillet and cook the meatballs breaded for 5 minutes for each side - .
  7. Sale to taste, serve them with tomatoes and season it with parsley.