Wild Herb Meatballs

I can provide you with a recipe for making meatballs with wild herbs, enhanced with an Italian touch. These meatballs represent a tasty and original way to use wild herbs that can be found during a walk in the countryside or, for those living in the city, in local markets where they are sometimes available.

Ingredients

• 500 g ground meat (beef, pork or a mix of the two)
• 200 g wild herbs (such as dandelion, borage, nettle, paying attention to collect edible and untreated herbs)
• 1 large egg
• 50 g grated parmesan
• 1 garlic clove
• Breadcrumbs as needed
• Salt and pepper to taste
• Extra virgin olive oil for frying

Preparation

1. Start by thoroughly cleaning the wild herbs, washing them under running water and drying them well. Lightly stew them in a pan with a garlic clove and a drizzle of oil until they have wilted.
2. Finely chop the herbs with a knife or use a mixer, then place them in a bowl.
3. Add the ground meat, egg, parmesan, salt and pepper to taste to the bowl with the chopped herbs. Mix the ingredients well until you obtain a homogeneous mixture.
4. If the mixture is too wet, you can add breadcrumbs to achieve the right consistency to form the meatballs.
5. Form meatballs the size of a walnut and, if desired, coat them in breadcrumbs for extra crispiness.
6. Heat plenty of extra virgin olive oil in a pan and, once hot, fry the meatballs until they are golden and evenly cooked.
7. Drain them on paper towels to remove excess oil.

Trivia

Wild herbs have always been a nutritious and flavorful addition to Italian peasant cuisine. With the arrival of spring, the countryside fills with wild vegetables rich in vitamins and minerals, which are used to prepare multiple dishes, from omelets to refined recipes like the meatballs you have just learned to make.