• ¾ of lean pork
  • 200 gr. of veal
  • Piece of bacon
  • One blanquet
  • 2 chopped chicken livers
  • Cloves
  • Half a spoon of cinnamon
  • White pepper
  • Grated lemon
  • Nutmeg
  • One egg
  • Parsley
  • Pine nuts
  • Breadcrumbs (if it is homemade bread from the day before, it is better for shaping)
  • A spoonful of olive oil


Put the minced meat in a bowl, add a clove, half a teaspoon of cinnamon, white pepper and nutmeg, chop parsley and add it with the pine nuts.

Then grate a lemon and add an egg, add the breadcrumbs and a spoonful of oil, and knead it all together.

Once everything has been kneaded, we shape the dough into balls.

Then we roll them up with several green cabbage leaves, if it can be kale, all the better.

Add salt to taste.

Heat a pot with meat stock over a low heat and add the balls.

Leave to cook for between half an hour and three quarters of an hour.