Ingredients for about 30 meatballs
For the boiled meat:
- 1 beef knuckle bone
- 500 g of beef cheek
- 400 g of beef tongue
- 1 carrot
- 1 stalk of celery
- ½ red onion
- 2 cloves
- 1 bunch of parsley
- 1 basil leaf
- 1 tablespoon of rock salt
- 2 medium yellow-fleshed potatoes
For the meatballs:
- 1 egg
- 1 clove of chopped garlic
- 1 tablespoon of chopped parsley
- 2 tablespoons of old-fashioned grain mustard
- black pepper
- corn meal
- extra-virgin olive oil
Make the boiled meat in advance, even the day before if possible.
Fill a large pot with water and add the carrot chopped into three pieces, the celery chopped in half, half an onion stuck with the cloves, the parsley and the basil.
Add the knuckle bone and bring the broth to the boil over a medium heat.
When the broth starts to boil, add the cheek and the tongue, lower the heat and allow to simmer gently. Now is the time to salt the broth. After two hours of very gentle simmering, add the peeled potatoes and continue cooking until they are tender. At that point the broth will be ready. You can enjoy the meat hot, as soon as it is removed from the broth, or leave it until the next day and make meatballs with it.
For the meatballs, mince the cold boiled meat or blitz it quickly in a food processor so that it resembles mince. Mash the potatoes using a fork.
Place the minced meat and mashed potato in a bowl together with an egg, the garlic, chopped parsley and mustard. Season with salt and ground black pepper.
Shape into walnut-sized meatballs, roll them in the corn meal and arrange on a baking sheet lined with baking paper.
Drizzle with a little extra virgin olive oil and bake in the oven at 200°C for around 40 minutes, until they are golden on the outside.
Serve the meatballs accompanied with a tablespoon of old-fashioned grain mustard.