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Belbeta, or blbeta because the “e” is not pronounced, is a very tasty appetizer typical of Tripoli cuisine.
These meatballs have enough garlic to frighten even Dracula, plus a massive dose of fennel seeds.
Because I am vegetarian, have not eaten them for many years, but when I prepared the dish for the photo I licked a little of the oil that had ended up on my finger while I adjusted the meatballs and … Mmm, what a delight!
- 300 g of ground veal
- 4 tablespoons of extra virgin olive oil
- 2 minced garlic cloves
- 1 teaspoon of ground fennel seeds
- salt to taste
- Mix the meat with minced garlic and fennel, then rub your hands thoroughly with oil, and prepare small meatballs the size of a hazelnut.
- Bring two cups of water to boil, to which you will add the indicated oil; throw the meatballs in boiling water and cook over moderate heat until almost all the water has been absorbed.
Note: do not prepare too many meatballs, because they are small but very “rich”, thus they are very filling. If you overdo it, your guests will have no room left for all the other wonderful dishes on your menu!