Ricetta Etoile Polpette con Pan Gratì Schär

Meatballs with tomatoes and stir fried chiory

Tags: Meat Main meal


For approx. 50 meatballs
600 g
minced mixed veal and pork meat
300 g
5 g
20 g
extra virgin olive oil
30 g
Grana Padano cheese
100 g
2 g
2 g
2 g
1 g
grated edible lemon peel
as desired
salt and pepper
as desired
sunflower seed oil
tomato sauce
as desired


Mix all ingredients well until the mixture is smooth.


The garlic can be chopped and added to the mixture or left whole and removed at the end of the resting period. Cover the mixture with food-quality film and let it rest for 30 minutes in the refrigerator. Use your hands to form small balls of 20-30 grams each.


Heat the basil-flavoured tomato sauce.


Fry the meatballs in sunflower oil at 175° C until golden brown.


Place the meatballs in the pot together with the tomato sauce and mix for 5 minutes.


Clean and wash the chicory stems and separate the green from the white part. Cook the two parts separately in boiling salted water for 4-5 minutes; drain and squeeze them.


Sauté the stems in a pan with finely chopped garlic, oil and chilli. 



*Etoile Recipe exclusive for Dr. Schär