Meatballs with sauteè cabbage and sour cream with Toscano PGI extra virgin olive oil
200 g ground beef (or any kind of ground meat)
100 g of stale Tuscan bread
20 g grated parmigiano
salt and pepper
1 glass of whole milk
1 spoon of tomato paste
2 cloves of garlic
extra virgin olive oil Toscano PGI
half a red cabbage
125 ml of sour cream or sugar free whole milk yogurt
Cut off the crust from the stale bread and soak the soft part of the bread in lukewarm milk.
Put in a bowl the ground meat, the parsley, some minced marjoram leaves, 1 whole egg and 1 egg yolk, the stale bread (after squeezing it from the excess of milk), the grated parmigiano, some olive oil, salt and pepper. Mix all the ingredients and shape the mix into little balls.
Whisk the egg white.
Put each meatball in the egg white and then in the bread crumbs, repeat twice for each meatball.
Pour some olive oil and brown the garlic clove in a non-stick pan, then remove the garlic clove and add the concentrated tomato paste that you previously melted in half a glass of lukewarm water.
Bring it to the boil and then add the meatballs and cook them for approximately 10 minutes stirring them often in order to make sure they are cooked uniformly.
Pour some olive oil in a pan and add an unpeeled garlic clove, then add the cabbage previously cut into thin slices. Add some salt and cook it briefly, the cabbage must remain crunchy.
Mix in a bowl a spoon of extra virgin olive oil Toscano PGI, a spoon of sour cream or yogurt and a pinch of salt and sugar.
Serve the warm meatballs with the cabbage and the dressed sour cream, dress with extra virgin olive oil and garnish with marjoram leaves.
NOTES: you can use any kind of meat, be creative! Meatballs used to be a way to recycle leftovers, so you can also use leftovers of cooked meat.