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Fryed Meatballs ndi Provola tchizi

Fryed Meatballs ndi Provola tchizi

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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zosakaniza

Sinthani Servings:

	500 ga Nyama yang'ombe yogaya
	130 ga Mkate Wosatha
	50 ga Parmesan tchizi
	2 mazira
	kukoma Salt
	kukoma Black Pepper
	50 ga Tchizi wa Provola Wosuta
	1 mfuti wa ya parsley
	2 twigs of thyme
	kukoma breadcrumbs
	Mafuta mbewu

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zakudya:

Chitaliyana

40
Katumikira 5
Easy

zosakaniza

500 ga Nyama yang'ombe yogaya
130 ga Mkate Wosatha
50 ga Parmesan tchizi
2 mazira
kukoma Salt
kukoma Black Pepper
50 ga Tchizi wa Provola Wosuta
1 mfuti wa ya parsley
2 twigs of thyme
kukoma breadcrumbs
Mafuta mbewu

Directions

Fryed Meatballs ndi Chinsinsi ophweka koma chokoma. morsels izi wachifundo nyama minced mwawathila provola, Parmesan, dzira ndi mbewu ya parsley siyankhabe idzasowa menyu wa phwando zabwino tchuthi kapena Sunday nkhomaliro m'banja. Mu Baibulo uno yokazinga, koma chifukwa amagwiritsidwa ntchito mwanjira awo mukhoza kuphika meatballs m'njira zosiyanasiyana. Yesani iwo Mwachitsanzo mu uvuni, kapena poto ndi msuzi wa tomato kwa zokoma Inde yachiwiri.
Ngati mukupereka iwo ofunda ndi saladi atsopano ndi toothpicks zokongola kapena mini-mafoloko kutumikiridwa mu njira mwamwayi, palibe amene angalimbane meatballs izi zokoma!

masitepe

1 Zatheka	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 Zatheka 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 Zatheka	Pambuyo pa nthawi yofunikira, remove the dough from the refrigerator, moisten your hands and begin to divide the dough into portions of about 20 ga: 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 Zatheka	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 Zatheka	nthawiyi, 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 ° uvuni kwa 20 mphindi (if ventilated, at 180 ˛ kwa 10 mphindi). 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.