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Fryed Meatballs Ka Provola Cheese

Fryed Meatballs Ka 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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fetola Servings:

	500 g, Nama ea khomo
	130 g, Bohobe ba Stale
	50 g, Parmesan chisi
	2 mahe
	ho tatso letsoai
	ho tatso Black Pepper
	50 g, Cheese ea Provola e Kokotsoeng
	1 tuft of parsley
	2 twigs of Thyme
	ho tatso Breadcrumbs
	Oil peo

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cuisine:

Setaliana

40
o sebeletsa 5
bonolo

metsoako

500 g, Nama ea khomo
130 g, Bohobe ba Stale
50 g, Parmesan chisi
2 mahe
ho tatso letsoai
ho tatso Black Pepper
50 g, Cheese ea Provola e Kokotsoeng
1 tuft of parsley
2 twigs of Thyme
ho tatso Breadcrumbs
Oil peo

directions

Fryed Meatballs ke risepe e bonolo empa e monate haholo. morsels tsena e bonolo ea nama minced nōkiloeng ka provola, parmesan, lehe le parsley sitoa ho hlile ho sieo ka menu ya oa mokete e ntle letsatsi la phomolo kapa Sontaha ja lijo tsa motsehare ka lapeng. Ka phetolelo ena di halikiloeng, empa ka lebaka la versatility bona o ka pheha le Meatballs ka litsela tse sa tšoaneng. Leka ba mohlala ka ontong ho, kapa ka 'pan le spaghetti tamati bakeng sa succulent nete hore ea bobeli.
Ha o hlahise ba mofuthu le salate a hloekileng le toothpicks mebala-bala kapa mini-lifereko ho sebeletsoa ka tsela e sa reroang, ha ho motho ea ka hanela Meatballs tsena monate!

mehato

1 etsahalale	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 etsahalale 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 etsahalale	Ka mor'a nako e hlokahalang, 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 etsahalale	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 etsahalale	Ho sa le joalo, 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 ° ontong bakeng sa 20 metsotso (if ventilated, at 180 ° bakeng sa 10 metsotso). 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.