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 in butter.

One thought on “Meatballs with Anchovies

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