Antepasto Meatballs Italiano Are Both Piquant and Savoury...Nothing Too Heavy But Quite Flavoury!

Strictly an affair with ground beef meatballs. First, prepare the meatballs finely ground beef with rosemary, sage, thyme, oregano and bay leaf, butter, egg yolk and bread crumbs. Mold balls and proceed to cook well under fryer or grille.

Then, make an epanade spread that is piquant and savoury (acid and sweet-n-sour) sauteed in olive oil with cherry tomatoes smothered in red wine vinegar, more olive oil with chopped fresh basel, sage, thyme, rosemary and minced white onion and for completion add some (try a spoonful) of fine chopped anchovy with pimiento stuffed olives.

Also try our original liver wursted meatballs of beef and beef liver (ref. taken from Epicurious.com for Beef Liver Bourguignon), 0.5:3.5, with bread crumbs, butter, cooked bacon chopped, onion chopped, garlic chopped, red wine, fresh parsley and chives finely chopped, mold into balls and cook under fryer or grille until well done. Then, make an epanade spread that is given above for the sauce to be spooned onto the meatballs and then proceed to dish on a platter and serve hot.