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Fryed 'o e Meatballs mo e Provola siisi

Fryed 'o e Meatballs mo e Provola siisi

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

Kamata lau e Mode

miniti 'e

0 0

Vahevahe
2,132 Ngaahi fakakaukau
Hange ko e 1

Ngaahi me'a

Liliu 'a e Servings:

	500 l Pulu ki he kelekele
	130 l 'Oku na 'a e ma
	50 l Parmesan siisi
	2 Fua'imoa
	ke nau 'ahi'ahi'i Soleki
	ke nau 'ahi'ahi'i Pepa 'uli'uli
	50 l Ifi Provola siisi
	1 tuft of Parsley
	2 twigs of Thyme
	ke nau 'ahi'ahi'i Momoʻi meʻakai
	Hako 'o e lolo

Faka'ilonga'i 'a e founga ko 'eni

'Oku fie ma'u ke hu ki loto pe lesisita ki he me'a faka'ilonga tohi/manako fiemalie ko 'eni.

Cuisine:

'Itali

40
'Oku hoko 'a e 5
Faingofua

Ngaahi me'a

500 l Pulu ki he kelekele
130 l 'Oku na 'a e ma
50 l Parmesan siisi
2 Fua'imoa
ke nau 'ahi'ahi'i Soleki
ke nau 'ahi'ahi'i Pepa 'uli'uli
50 l Ifi Provola siisi
1 tuft of Parsley
2 twigs of Thyme
ke nau 'ahi'ahi'i Momoʻi meʻakai
Hako 'o e lolo

Ngaahi fakahinohino

Fryed 'o e Meatballs ko e founga ta'o 'o ha faingofua ka ifo 'aupito. Taukei 'a e ngaahi morsels ongongofua 'o minced 'a e kakano'i manu mo e provola, parmesan, fo'i moa mo e parsley 'ikai lava mo'oni ke pulia 'i he menu 'o e katoanga kai 'o ha 'aho malolo lelei pe ko ha ma'u me'atokoni ho'ata 'o e 'aho Sapate 'i he famili. 'I he polokalama ko 'eni 'oku nau fakapaku, ka 'oku ou fakamalo ki honau versatility 'e lava ke ke feime'atokoni he meatballs 'i ha ngaahi founga kehekehe. Feinga ke hange ko 'eni kiate kinautolu 'i he 'ovani, pe 'i ha kulo mo hono kelevi e temata ki ha kalasi ua succulent.
Kapau te ke fakahoko ai kinautolu mafana mo ha salati fo'ou mo toothpicks lanu kehekehe pe iki-Fooki ke ke ngaue 'i ha founga angamaheni, 'ikai ha taha ia 'e lava ke teke'i 'a e ngaahi meatballs ifo!

Ngaahi sitepu

1 Fai 'e	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 Fai 'e 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 Fai 'e	Hili e taimi ʻoku fie maʻú, remove the dough from the refrigerator, moisten your hands and begin to divide the dough into portions of about 20 l: 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 Fai 'e	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 Fai 'e	Lolotonga, 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 ° ʻovani ki he 20 miniti 'e (if ventilated, at 180 ° ma'a e 10 miniti 'e). 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.