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Fryed Meatballs With Provola Cheese

Fryed Meatballs With Provola Cheese

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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Ingredients

chinja huwandu:

	500 d Ground Beef
	130 d Stale Bread
	50 d Parmesan chizi
	2 Eggs
	kuravira munyu
	kuravira Black Pepper
	50 d Akaputa Provola Cheese
	1 tuft of Parsley
	2 twigs of Thyme
	kuravira Breadcrumbs
	Seed Oil

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Cuisine:

ChiItalian

40
anoshanda 5
nyore

Ingredients

500 d Ground Beef
130 d Stale Bread
50 d Parmesan chizi
2 Eggs
kuravira munyu
kuravira Black Pepper
50 d Akaputa Provola Cheese
1 tuft of Parsley
2 twigs of Thyme
kuravira Breadcrumbs
Seed Oil

mirayiro

Fryed Meatballs uri nyore asi zvinonaka chaizvo resipi. Izvi nyoro sezvimedu ose minced nyama kwakarungwa provola, parmesan, zai uye parsley haagoni chaizvoizvo chinoshayikwa ari Muterere pazororo mutambo yakanaka kana Sunday zvemasikati mumhuri. In shanduro iyi vari zvakakanyiwa namafuta, asi nemhaka pakawanda yavo unogona vabika meatballs munzira dzakasiyana. Kuidza somuenzaniso muchoto, kana mugango pamwe nemadomasi muto kuti muto yechipiri kosi.
Kana iwe adziise kwoushamwari ane itsva Salad uye mavara toothpicks kana Mini-nemaforogo kuti akashanda zvisina nzira, hapana anogona kudzivisa richinaka meatballs izvi!

matanho

1 nokuita	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 nokuita 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 nokuita	Mushure zvakakodzera nguva, remove the dough from the refrigerator, moisten your hands and begin to divide the dough into portions of about 20 d: 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 nokuita	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 nokuita	Zvichakadaro, 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 ° hovhoni nokuti 20 maminitsi (if ventilated, at 180 ° nokuti 10 maminitsi). 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.