Autumn meatballs with a soft heart and creamy onion sauce. They melt in your mouth, the trick is in the dough

The autumn meatballs are a second course and / or a hot appetizer. A variant of the classic meatballs, in fact their name derives from the use of crumbled chestnuts, inside the dough. Depending on the course you intend to prepare, you can choose the size of your meatballs. Below we will prepare our autumn meatballs, completing the cooking in an onion sauce.

Autumn meatballs, Ingredients:

  • 250 gr of minced meat
  • 10 chestnuts
  • 1 egg
  • 100 gr of fiordilatte
  • 2 slices of stale bread
  • salt
  • 20 gr of grated pecorino
  • Extra virgin olive oil
  • 1 onion
  • Vegetable broth


First operation to be performed, peel the chestnuts, cook them in lightly salted water for twenty minutes. When cooked, remove the outer skin and chop coarsely.

Put the minced meat in a bowl, add the salt, pecorino cheese, egg, chestnuts and the soaked and squeezed bread.

Mix well until you get a homogeneous mixture.

Divide it into ten equal parts, also divide the fiordilatte into ten pieces.

Crush a piece of meat in the palm of your hand, place a piece of fiordilatte in the center, close it on itself and give it a spherical shape, proceed in the same way for the remaining parts. Arrange the resulting meatballs on a plate and let them rest for about two hours in the refrigerator.

After this time, grease a pan, and brown the meatballs on all sides and set them aside.

Put another little oil in the same pan, add the finely chopped onion, brown it for a couple of minutes, then add the vegetable broth, season with salt if necessary.

finally add the meatballs, cook for twenty minutes over low heat and with the half-covered pan.

At the end of cooking, the onion sauce should be quite creamy. Serve the meatballs with the onion cream, enjoy hot.

Read also: Sicilian meatballs from Locatelli, the chef’s trick to make them even softer and more fragrant