Salami and veggie balls

Meatballs and kids are always a winning combination, but if you add a third ingredient - vegetables - they’re often not appreciated so much by children.For the salami and veggie balls, you will also need potatoes to tone down the cauliflower taste, which is however sweet, and then pecorino and parmigiano. The kids won’t even realise they’re eating vegetables and will be delighted every time you bring this dish to the table. The salami and veggie balls can also be served to adults, perhaps at a party or as an appetiser with aperitifs or for a tasty first course. 

The Recipe:

Cook the peeled, cubed potatoes in boiling water, or steam them; when they are almost done, add the cauliflower flowerets to the pot. Drain the vegetables when they are very well cooked. Mash them with a fork and then add the cubed salami, an egg, the pecorino and the parmigiano. Mix well, but if the mix is too liquid, add some breadcrumbs to obtain a firmer consistency. Add a pinch of salt, mix again and start forming the balls. For this operation, wetting your hands first will help you get nicely compacted balls. 

In a bowl beat the two remaining eggs and add a pinch of salt. Place the breadcrumbs in another container, then dip the balls first in the beaten egg and then in the breadcrumbs, rolling them around so the breading clings well. Preheat the oven to 180° and bake the balls on a baking pan lined with baking parchment. Drizzle on some olive oil and cook for 30 minutes turning the balls occasionally to ensure even browning.