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:

Italian

40
Serves 5
Easy

Ingredients

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

Directions

Fryed чӱҥга тыглай шотлалтеш, но пеш тамле рецепт. Тиде ныжыл фаршем шыл падырашым, тамлештараш проволиться, пармезан, кечывалым тутло да сай але рушарнян пайрем муно-влак лийын огыл ала, чынак, петрушкым ешыште меню. Тидым нуно жаритлалташ версия, универсальность чӱҥга но нуным ямдылыме дене лийше турло-турло. Тудым онченак, мутлан духовкышто, томат соус для каструль але кокымшо курс гыч суккулентный.
Свежа пакчасаска гыч салат але чапле гын шокшым пуымо да нунын дене зубочистка мини-отбывание дене Форкс обстановкышто неформальные, тидым нигӧн ончылно чытен кертын огыл котлетым тамле!

Steps

1 Done	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 Done 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 Done	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.
4 Done	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 Done	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. Meatballs are ready, serve them hot!

If you prefer a lighter version, try to bake the meatballs in a preheated 200 ° oven for 20 minutes (if ventilated, at 180 ° for 10 minutes). 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.