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:

Italia

40
Ua tavini i te 5
Mea ohie

O

500 g Puaatoro i te repo
130 g Ia faraoa
50 g Pata i te Parmesan
2 Huero moa
no te tamata Roto
no te tamata Black Pepper
50 g Smoked Provola Cheese
1 Tuft o Parsley
2 twigs of Thyme
no te tamata Breadcrumbs
Hinu no te huero

Te mau aratairaa

Fryed i te Meatballs e te ohie tera ra, i te mea e tasty i te recipe. Ua mau teie mau morsels no te minced i te maa i te provola, parmesan, huero moa e te parsley e eita roa e moe i roto i te tabula ohipa no te oroa i te mahana faafaaearaa i te mea maitai e aore ra, i te taime tamaaraa i te Sabati i roto i te utuafare. I roto i teie puhararaa ratou e farai, Tera ra, mauruuru no to ratou versatility ta outou e nehenehe e tunu i te meatballs i roto i te mau ravea taa e. E tamata ia ratou ei hioraa i roto i te umu, e aore ra, i roto i te hoe pani i te mau tomati i te sauce no te succulent piti o te haapiiraa.
Mai te mea e faaite outou i te mahanahana ia ratou i te tahi i te salad api e u rau toothpicks e aore ra mini-forks i ia tavini i roto i te hoe ravea, Aita e taata e nehenehe e patoi i te mau meatballs au!

Te mau taahiraa

1 Rave	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 Rave 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 Rave	I muri ae i te taime hinaarohia, 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 Rave	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 Rave	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 te umu ° no te 20 minuti (if ventilated, at 180 ° no te 10 minuti). 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.