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

onjewiwa:

Italian

40
Sin 5
Easy

eroja

500 g Eran lilo
130 g Akara stale
50 g Parmesan warankasi
2 eyin
to lenu iyọ
to lenu Black ata
50 g Mu Warankasi Provola
1 tuft ti parsley
2 eka igi ti thyme
to lenu breadcrumbs
irugbin Oil

itọnisọna

Fryed Meatballs ti wa ni a rọrun sugbon gidigidi dun ohunelo. Awọn wọnyi ni tutu òkele ti minced eran ti igba pẹlu provola, parmesan, ẹyin ati parsley ko le gan wa ni sonu ninu awọn akojọ kan ti a ti dara isinmi àse tabi a Sunday ọsan ninu ebi. Ni yi ti ikede ti won ti wa ni sisun, sugbon ọpẹ si wọn versatility ti o le Cook awọn meatballs ni awọn ọna oriṣiriṣi. Gbiyanju wọn fun apẹẹrẹ ni lọla, tabi ni a pan pẹlu tomati obe fun succulent keji papa.
Ti o ba mú wọn gbona pẹlu kan alabapade saladi ati ki o lo ri toothpicks tabi mini-Forks to wa ni yoo wa ni ohun informal ọna, ko si eniti o le koju awọn wọnyi ti nhu meatballs!

igbesẹ

1 ṣe	Lati ṣeto meatballs, bẹrẹ slicing awọn stale akara. Yọ erunrun kuro ki o ge awọn akara akara sinu awọn cubes, lẹhinna gbe e sinu alapọpo papọ pẹlu parsley minced ati awọn ewe thyme: ṣiṣẹ alapọpo titi iwọ o fi gba adalu didan ati isokan. Bibẹẹ ki o ge warankasi provola naa.
2 ṣe 30	Ninu pan nla kan gbe eran naa, ge akara ati provola warankasi, fi awọn grated Parmesan warankasi ati nipari awọn eyin lu die-die. Akoko pẹlu iyo ati ata ki o si bẹrẹ kneading pẹlu ọwọ rẹ titi ti o gba a iwapọ esufulawa, eyi ti o ni lati lọ kuro ninu firiji fun 30 iṣẹju bo pelu ṣiṣu ewé.
3 ṣe	Lẹhin akoko ti o yẹ, yọ esufulawa kuro ninu firiji, tutu ọwọ rẹ ki o bẹrẹ lati pin iyẹfun si awọn ipin ti nipa 20 g: kọọkan ṣe awoṣe lori ọpẹ ti ọwọ rẹ lati gba awọn bọọlu ti iwọn kanna. Then put them on a tray lined with transparent film.
4 ṣe	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 ṣe	Nibayi, 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 ° adiro fun 20 iṣẹju (if ventilated, at 180 ° à 10 iṣẹju). 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.