Veal and basil stuffing balls
SERVES 4
Preparation 10 minutes
Cooking 10 minutes
250g lean veal, minced
250 suet
50g stale breadcrumbs
zest of 1 lemon, finely grated
small handful fresh basil, finely chopped
1 small onion, peeled, finely chopped
olive oil for frying
1 egg yolk
salt and freshly ground black pepper
Heat a frying pan with a little olive oil and gently fry the onion until translucent. Transfer to a bowl and leave to cool, then add the other ingredients apart from the egg yolk. Combine the ingredients well, then add the egg yolk and incorporate - the egg will act as your binding agent. Mould the mixture into small ball shapes around 2-3cm across. Fry in a large frying pan with a little olive oil for around 10 minutes until browned and cooked all the way through. Serve with roasted chicken, turkey, goose or duck.
