Preview

Polpette di carne ; grilled beef meatballs with rosemary, vin santo sweet onion

BBQ, Beef

A very simple recipe that will amaze! Small beef balls flavored with rosemary and pancetta cooked on the grill. As a garnish, a delicious onion confit with sweet Tuscan wine.

Note

If you can't find Vin Santo, replace with another sweet white wine.

Ingredients

Recipe for 4 portions

Meatball

300 Gr

Ground beef

50 Gr

Pancetta

12 Sprig(s)

Rosemary

2 Clove(s)

Garlic

Garnish

1 Large

Onion

250 Ml

Vin santo

2 Sprig(s)

Parsley

Preparation time: 30 min

Preheat your barbecue at 500 °F

Preparation

Chop the garlic and pancetta.

Finely chop the onion.

Chop the parsley.

Remove half of the leaves from each sprig of rosemary starting at the base. Chop the rosemary leaves and keep the stems for the skewers.
Onions

Place the chopped onion in a small saucepan with a drizzle of olive oil and the Vin Santo.

Cook over medium heat until the liquid has completely evaporated. Season with salt and pepper.
Meatballs

In a bowl, place the ground beef, pancetta, garlic and rosemary.

Season generously with salt and pepper, then separate into 12.

Shape the meatballs and stick a sprig of rosemary in each.

Grill for ten minutes and serve with onion confit.