Meatballs with Anchovies

Meatballs with Anchovies


Serves 4.

  • 2 rolls, crusts removed

  • 1/4 pint (150 ml) milk

  • 1 fresh flat-leaf parsley sprig, finely chopped

  • 1 garlic clove, finely chopped

  • 2 canned anchovy fillets in oil, drained and finely chopped

  • l4 oz (400 grams) lean minced beef

  • 1 egg yolk

  • 2 tablespoons Parmigiano cheese, freshly grated

  • 2 oz (50 grams) fine breadcrumbs

  • Olive oil, for brushing

  • Salt and pepper

  • Spinach in butter, to serve


  1. Tear the rolls into pieces.

  2. Place in a bowl.

  3. Add the milk and leave to soak for l0 minutes.

  4. Drain and squeeze out.

  5. Mix together the parsley, garlic, anchovy fillets and beef in a bowl.

  6. Stir in the egg yolk, soaked rolls and Parmigiano cheese.

  7. Season with salt and pepper.

  8. Shape the mixture into 8-10 meatballs and flatten slightly.

  9. Spread out the breadcrumbs in a shallow dish.

  10. Roll meatballs in them to coat.

  11. Brush the base of a frying pan with a little oil.

  12. Add the meatballs and cook over a high heat for 1 minute on each side.

  13. Lower the heat, cover and cook gently for about 10 minutes.

Serve with spinach

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