Meatballs tender in chopped hazelnuts

• Difficulty: Average
• Time: 30 min of preparation, 0 min of cooking
• Doses for: 4 people

Ingredients

• 3 large white onions
• 2 carrots
• 1 celery heart
• 700 g veal stew
• 1 oil button
• 1 tablespoon grated Parmesan cheese
• 50 g chopped hazelnuts
• 1 glass of white wine
• extra virgin olive oil

Preparation

1. Finely chop the onions, carrots and celery and sauté in a pan with extra virgin olive oil and a knob of butter.
2. As soon as the mince appears wilted, pour the meat and toast it over high heat for about 10 minutes.
3. Lower the heat and cook for 40 minutes. Pour the wine and continue to cook for about 2 hours over very low heat.
4. After the necessary time, drain all the meat from the sauce and place it on a colander to dry it again (it is advisable to put a bowl under it to collect the sauce).
5. Coarsely chop the meat, add the soaked breadcrumbs, a spoonful of Parmesan cheese and a pinch of salt.
6. Mix the mixture well and leave to rest in the refrigerator for 30 minutes.
7. Form the meatballs of the desired size, pass them in the chopped hazelnuts and bake at 180 ° for about 5 minutes (time to toast the hazelnuts and heat the meat).
8. Serve the meatballs with the blended cooking sauce.