- 500 g Ground Beef
- 130 g Stale Bread
- 50 g Parmesan cheese
- 2 Eggs
- to taste Salt
- to taste Black Pepper
- 50 g Smoked Provola Cheese
- 1 tuft of Parsley
- 2 twigs of Thyme
- to taste Breadcrumbs
- Seed Oil
Fryed Meatballs are a simple but very tasty recipe. These tender morsels of minced meat seasoned with provola, parmesan, egg and parsley can not really be missing in the menu of a nice holiday feast or a Sunday lunch in the family. In this version they are fried, but thanks to their versatility you can cook the meatballs in different ways. Try them for example in the oven, or in a pan with tomato sauce for a succulent second course.
If you present them warm with a fresh salad and colorful toothpicks or mini-forks to be served in an informal way, nobody can resist these delicious meatballs!
To prepare meatballs, start slicing the stale bread. Remove the crust and cut the breadcrumbs into cubes, then place it in a mixer together with the minced parsley and the thyme leaves: operate the mixer until you obtain a smooth and homogeneous mixture. Slice and chop the provola cheese.
In a large pan place the meat, chopped bread and provola cheese, add the grated Parmesan cheese and finally the eggs slightly beaten. Season with salt and pepper then start kneading with your hands until you get a compact dough, which you have to leave in the refrigerator for 30 minutes covered with plastic wrap.
After the necessary time, remove the dough from the refrigerator, moisten your hands and begin to divide the dough into portions of about 20 g: each modeled on the palm of your hand to get balls of the same size. Then put them on a tray lined with transparent film.
Put breadcrumbs in a large bowl and pass each meatball inside, turning it with the help of a fork for a uniform breading. Let them rest all on the tray, trying to distance them slightly from each other.
Meanwhile, bring the oil to fry at a temperature that does not exceed 170-180 ° (to be measured with a kitchen thermometer). When it is hot at the right point, dip 2-3 meatballs at a time with a skimmer so as not to lower the oil temperature too much, cook a few minutes (2-3 minutes will be enough) until you have a nice browning, then transfer the meatballs cooked on absorbent paper just long enough to eliminate the excess oil.