The kitchen is that wonderful place where open-minded, uninhibited conversation can take place.

Just a few steps away there is usually a table, ready to welcome loved ones as well as the occasional passer-by just dropping in. Generously hosting all our meals, from the most frugal to the most sumptuous. And then in between we have the aperitifs, which is what we had in mind with these delicious spicey meatballs with apple.

These meatballs are wonderfully delicious, with their unexpected and unusual aroma, and will win over your taste-buds at the very first bite.

As we mentioned, they are perfect as finger food to accompany a relaxing happy hour, but also as an original main course, perhaps combined with some tasty herb potatoes cooked on the barbecue (see our special article for lots of other ideas for tasty side dishes!).

In short, we loved these spicy meatballs with apple right away. All you have to do is try them and tell us if you feel the same.

Polpette speziate alle mele - la ricetta

Spicey meatballs with apple – the recipe

INGREDIENTS (serves 4)

  • 80 g white sliced bread
  • 50 ml milk
  • 500 g mixed minced meat (pork and beef)
  • 1 whole egg
  • 2 tbsp. grated Grana cheese
  • 1 red apple
  • 1 teaspoon chestnut honey
  • 1/2 shallot, chopped
  • the zest of one untreated orange and one lime
  • Ginger to taste
  • Dried chilli, garlic and thyme to taste
  • Salt and extra virgin olive oil to taste

METHOD

  1. Break up the bread, soak it in milk and let it rest for a few moments.
  2. Grate a piece of ginger, the zest of the orange and the lime. Add these to the bread.
  3. Add the egg, Grana cheese, salt, chilli, garlic and dried thyme. Stir with a fork, mixing all the ingredients together well.
  4. Now it’s time to add the main ingredient to the mixture: the minced meat. Mix well until a well-blended mixture is obtained. Leave to rest in the fridge.
  5. Peel the apple, then grate it.
  6. Put a non-stick frying pan on the heat, add a little oil and the finely chopped shallot. Let it brown and then add the grated apple; after a couple of minutes glaze the mixture with a teaspoon of honey. Remove from the heat and leave to cool.
  7. Add the caramelised apple to the meat mixture, incorporating it carefully.
  8. Shape into balls with your hands, (ensuring they are not too large), and cook them in a pan with a little olive oil; they should be roasted on the outside and succulent in the middle.
  9. Serve hot, accompanied by your favourite sauce. Enjoy!
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