Porchetta Meatballs

A perfect choice for an original appetizer or a tasty second course.

Ingredients:

– Gluten-free breadcrumbs for coating, as needed

– 200 g porchetta (6 slices)

-500 g potatoes

– Breadcrumbs, as needed

– 2 eggs

– 2 pinches of salt

Preparation:

1. Start by peeling the potatoes and boiling them in salted water until they are tender.
2. Once cooked, drain them and let them cool slightly. Then mash them and transfer them to a bowl.
3. Add one egg and the porchetta, previously blended in a mixer until smooth (avoid large chunks).
4. Add the moistened breadcrumbs and blend the mixture again.
5. Finally, add the salt and the remaining egg, mixing until everything is well combined.
6. Shape the mixture into meatballs, then coat them in breadcrumbs.
7. Cook them in an air fryer at 200°C for 10 minutes, or in the oven at 180°C for 10–15 minutes, until golden.

Serve hot and enjoy these delicious porchetta meatballs!