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Fryed Kjötbollur með Provola Ostur

Fryed Kjötbollur með Provola Ostur

Name: Fryed Meatballs With Provola Cheese
Yield: 5
Cuisine: Italian
Ingredients: Ground Beef: 500 g; Stale Bread: 130 g; Parmesan cheese: 50 g; Eggs: 2; Salt: to taste; Black Pepper: to taste; Smoked Provola Cheese: 50 g; Parsley: 1 tuft of; Thyme: 2 twigs of; Breadcrumbs: to taste; Seed Oil

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innihaldsefni

stilla skammtar:

	500 g Nautahakk
	130 g gamall Brauð
	50 g parmesan ostur
	2 Egg
	að smakka Salt
	að smakka Svartur pipar
	50 g Reyktur Provola -ostur
	1 tuft af steinselja
	2 twigs of Thyme
	að smakka Brauðmylsna
	Fræolía

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Cuisine:

italian

40
þjónar 5
Auðvelt

innihaldsefni

500 g Nautahakk
130 g gamall Brauð
50 g parmesan ostur
2 Egg
að smakka Salt
að smakka Svartur pipar
50 g Reyktur Provola -ostur
1 tuft af steinselja
2 twigs of Thyme
að smakka Brauðmylsna
Fræolía

leiðbeiningar

Fryed Kjötbollur eru einföld en mjög bragðgóður uppskrift. Þessar blíður sælgæti af hökkuðu kjöti kryddað með provola, parmesan, egg og steinselju get í raun ekki vera vantar í valmynd fallegu frí veislu eða sunnudagur hádeginu í fjölskyldunni. Í þessari útgáfu eru þeir steikt, En þökk sé fjölhæfni þeirra er hægt að elda kjötbollur í mismunandi vegu. Reyna þá til dæmis í ofninum, eða á pönnu með tómatsósu fyrir safaríkt annað námskeið.
Ef þú kynna þær heitt með fersku salati og litrík tannstönglar eða mini-gafflar að vera þjónað í óformlegum hætti, enginn getur staðist þessar dýrindis kjötbollur!

Steps

1 Lokið	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.
2 Lokið 30	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.
3 Lokið	Eftir nauðsynlegum tíma, 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.
4 Lokið	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.
5 Lokið	Á meðan, 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. Meatballs are ready, serve them hot!

If you prefer a lighter version, try to bake the meatballs in a preheated 200 ° ofn fyrir 20 mínútur (if ventilated, at 180 ° fyrir 10 mínútur). You can flavor the dough with a freshly chopped chilli pepper, with the herbs and spices you prefer, or substitute parmesan cheese with pecorino cheese.