Bagnetto verde is a green sauce from Piemonte in northern Italy. It’s punchy, vibrant and a wonderful accompaniment to these lamb meatballs, which are simply flavoured with parsley, cheese and nutmeg.
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Using wet hands, roll 2 tablespoons at a time into balls. Heat 1 tablespoon of the oil in a large non-stick frying pan over high heat. Cook the meatballs, in batches, turning frequently, for 5–7 ...
While pre-shredded or canned cheeses might seem like a convenient option, they're not your best bet for mouthwatering meatballs. These processed products often contain preservatives that can mute ...
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