Pork meatballs with Sage with tuna sauce. Here's a really chic and easy-to-prepare finger food, that will please everyone, big and small. Because everybody loves meatballs, they're a classic 'one pulls the other’ and if they're pork, soft and fragrant Sage and accompanied by a creamy tuna sauce (veal with tuna sauce always has something to teach us) become irresistible. The tuna sauce is made with egg yolks firm, tuna in oil, Capers, a little oil and broth, in order to avoid mayonnaise that weighs down on everything. Then the presentation is very, the eye wants its part and we know: meatballs strung like pearls on a toothpick, draped over glasses of tuna sauce are a perfect combination for an aperi-chic or a tasty buffet of appetizers. If you too are of meatballs fans do not miss this recipe and do not forget to have a look at all my RECIPES OF MEATBALLS. Have a good day!
MEATBALLS WITH PORK tuna sauce (easy recipe)Print This
- FOR MEATBALLS:
- 200 grams of minced pork grade
- an egg yolk
- 40 grams of sliced bread or breadcrumbs soaked in a bit of whole milk
- 40 grams of shredded PDO parmigiano Reggiano
- 4 fresh Sage leaves, finely chopped
- SLE and pepper
- medium scallions, grated
- breadcrumbs as required for the Breading
- peanut oil for frying as required
- FOR tuna sauce:
- 100 grams of tuna in oil, drained weight
- 2 egg yolks are firm.
- extra virgin olive oil as required
- salt and pepper
- vegetable broth as required
- Capers desalted just enough
- a teaspoon of lemon juice
To prepare the pork meatballs with tuna sauce, place in a bowl all the ingredients needed to prepare the meatballs: the meat, the bread soaked in milk and wrung, Sage, the Parmesan, the yolk, the shallot and knead with your hands lightly until mixture is smooth. Season with salt and pepper and roll into balls rather small. Pass the pork meatballs in bread crumbs and fry in vegetable oil until golden and crispy.
For the tuna sauce, prepare a little vegetable broth (or dissolve in a little water with a vegetable stock cube without glutamate) and blend together the tuna, Capers , the yolks joining away a little’ extra virgin olive oil and as much broth as you need to get a density sauce you prefer: I would suggest getting a soda but creamy consistency, not too thin, so that the Meatballs in the sauce by dipping it sticks well and coat. Season with salt and pepper and add the lemon juice, tasting the sauce to check the flavor.
Thread skewers 4-5 meatballs, tuna sauce pour into glasses and place meatballs on a skewer of each glass. Garnish with Sage leaves and serve. Bon appétit!
THE PAIRING: We tried this recipe with Valdimare – Igt Toscana White (100% Riesling), produced by the company Pakravan-Papi (in Riparbella, in the province of Pisa). The delicate scents of Apple and white flowers, and taste distinctly fruity, I'm an interesting juxtaposition, on one side, combats fatness of the tuna sauce and, on the other side, enhances its salty taste.