Chopped meatballs ("Lunch from Truffaldino from Bergamo")

Category: Meat dishes

Ingredients
pork or veal tenderloin	0.5KG
bulb onions	1 PC
egg	1 PC
vermouth light	50 ml
garlic	2 cloves
Mozzarella	5-6 pcs per serving
corn flour	50 g
Wheat flour	50 g
Cherry tomatoes	optional
salt, pepper to taste
olive oil and butter for frying

Cooking method

"Truffaldino from Bergamo", 1976
Director: Vladimir Vorobyov
Cast: Konstantin Raikin, Natalia Gundareva
1. Divide the meat into 2 parts, chop half into minced meat, cut half into small pieces. Marinate the meat, cut into pieces, in vermouth for 10-15 minutes.
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2. Cut the onion into small cubes and fry in a mixture of butter and olive oil until transparent. Combine with minced meat, meat pieces, add 1 tbsp of lightly beaten egg, season with salt, pepper, breaded in a mixture of corn and wheat flour and fry until tender.
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3. Lightly dry the mozzarella, dip in a slightly beaten egg, then roll in flour and put in the freezer for 10-15 minutes, then quickly deep-fry for a minute. Serve immediately and serve hot.
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Note

I decided to cook these meatballs in the traditional way for the time shown in the film. Fried mozzarella in a crispy corn crust gives this dish an Italian touch.