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

Cuisine:

Italiana

40
manompo 5
Tsotra

Fangaro

500 h Toton-kena
130 h Stale Bread
50 h Parmesan fromazy
2 atody
tsy hanandran-javatra Salt
tsy hanandran-javatra Black Pepper
50 h Smoked Provola Cheese
1 tuft ny persily
2 twigs of Thyme
tsy hanandran-javatra Breadcrumbs
taranaka Oil

Toro-lalana

Fryed Meatballs dia tsotra nefa tena matsiro fomba fahandro. Ireo fanahy ny sombintsombin-javatra ny toto-kena hena mamy amin'ny provola, parmesan, atody sy ny persily tsy tena tsy ampy ao amin'ny sakafo iray fialan-tsasatra mahafinaritra andro firavoravoana, na ny Alahady sakafo atoandro tao amin'ny fianakaviana. Amin'izay izy ireo dia nendasina dikan, fa noho ny javatra iray dia afaka mahandro ny meatballs amin'ny fomba samihafa. Andramo ho ohatra amin'ny fanendasa-, na amin'ny lapoely no amin'ny saosy voatabia ho Mazava ho azy fa matsiro faharoa.
Raha hanolotra azy ireo vaovao mafana amin'ny salady sy ny maro loko cure na mini-fitrebika mba hotompoina amin'ny fomba tsy ara-potoana, tsy misy olona afaka manohitra ireo matsiro meatballs!

dingana

1 vita	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 vita 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 vita	Aorian'ny fotoana ilaina, remove the dough from the refrigerator, moisten your hands and begin to divide the dough into portions of about 20 h: 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 vita	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 vita	Mandritra izany fotoana izany, 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 ° lafaoro for 20 minitra (if ventilated, at 180 ° for 10 minitra). 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.