In many Italian regions, lentils are eaten on New Year's Day because their coin‑like shape symbolizes wealth. Kotakino, a seasoned pork sausage, represents abundance. Combining the two in a meatball form merges tradition with a familiar comfort food, bringing good fortune for the coming year.

In Tuscany, lentils are often served with cotechino (a pork sausage) and a simple tomato broth. In Veneto, a similar dish uses salsiccia and adds a splash of red wine. The kotakino meatball version is a modern twist that keeps the core symbolism while using meatball shaping.

Traditionally, boiled cotechino or kotakino sausage is sliced and placed on top of a bowl of lentils cooked in a light broth. The dish is usually finished with a drizzle of extra‑virgin olive oil, a sprinkle of parsley, and a squeeze of lemon for brightness.

The dish is most closely tied to New Year's Day, known as "Capodanno," when Italians eat lentils for prosperity. It can also appear at festive family gatherings throughout the winter season.

Serve alongside crusty Italian bread, a simple arugula salad dressed with lemon, or a side of roasted winter vegetables. A glass of crisp Prosecco or a light red like Chianti complements the richness.

Authentic ingredients include kotakino (or cotechino) sausage, brown lentils, extra‑virgin olive oil, and Parmesan. Acceptable substitutes are mortadella for the sausage, green lentils for the lentils, and Pecorino Romano for the cheese.

Common errors include overcooking the sausage (it should only be warmed), using too little binder causing meatballs to crumble, and letting the sauce dry out before the meatballs are added. Keep the sausage warm, add enough breadcrumbs, and monitor liquid levels.

A brief boil softens the collagen in the kotakino, making it easier to pulse into a coarse texture without turning it into a mushy paste. Fully cooking it first would dry the sausage and reduce the tenderness of the final meatballs.

Yes. Form the meatballs, place them on a tray, and freeze. When ready, add them directly to the simmering lentil sauce; they will finish cooking in the sauce. Refrigerated meatballs can be stored for up to 2 days before cooking.

The exterior should develop a deep golden‑brown crust with a slight crispness, while the interior remains moist and tender. The crust should be uniform on all sides before the meatballs are transferred to the sauce.

The lentils should be tender but still hold their shape, and the sauce should be thick enough to coat the back of a spoon. Taste for seasoning and adjust with salt, pepper, or a splash of lemon juice.

The YouTube channel NOT ANOTHER COOKING SHOW focuses on creative twists of traditional holiday and cultural dishes, offering step‑by‑step tutorials with a humorous, personable style.

NOT ANOTHER COOKING SHOW blends cultural storytelling with modern convenience, often re‑imagining classic Italian dishes (like turning kotakino into meatballs) while keeping the heritage intact, whereas many channels stick strictly to classic recipes.