Bread meatballs

Fried bread meatballs are a simple and super delicious dish, which can be served during a buffet aperitif or as a second .

Season : all the season Ingredients :The 11 of theEase of the Easy to do so

As you may know, I love meatballs. I learned to do them as a child, when my grandmother and mom were preparing them and I was trying to imitate them! Now, in my house, I make them in a thousand different versions and this is one of my favorite: fried bread meatballs.

A super delicious dish that can be served both as an aperitif and as a second. The recipe is really simple and fast. The protagonist is the crumb of stale bread, an ingredient that we have very often at home.

I make beautiful large meatballs because I usually present them as a second dish, but making them smaller and putting a toothpick in each are also perfect for a buffet or a dinner standing!

In the dough can not miss the milk to soften the crumb; then eggs, grated cheese, garlic and parsley to bind and flavor everything. But what makes these meatballs irresistible is the warm and streamlined heart of provola!

If you don’t have stale bread at home, the crumb of fresh bread is also fine. To enrich the meatballs even more, we can add a bit of speck to the filling. We pour a drop of milk if, by mixing with my hands the crumb dough, we realize that it is too dry; vice versa, if it is too moist, let’s adjust it with a little breadcrumbs.

We can also cook these baked breadballs instead of frying them. They will certainly be more light!

Making meatballs relaxes me and amuses, a bit like a game: maybe get help from your children! Try them and tell me if you decide to accompany them with some special sauce.

You may also be interested in: Fried bread, Vegetable meatballs of ricotta and bread with sauce, Fried aubergine meatballs

Bread Meatballs

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Prep Time 10 minutes mins

Cook Time 5 minutes mins

Total Time 15 minutes mins

Servings: 4

Ingredients Method

Ingredients

  

• 500 g Bread the ass of the
• 250 ml Milk
• 2 Eggs
• 50 g grated cheese
• 1 spoonful Extra virgin olive oil
• provola dolce to dadini, q.b
• breadcrut q.b. for the breading
• Oil for frying q.b
• 1 clove aglio
• 1 tuft parsley
• salt up q.b

Method

 

1. We eliminate all the crust from the bread with a serrated knife.
2. Now we cut into slices the breadcrumbs and break it in a bowl. Let's pour over the milk to soften it and crush it with a fork to better absorb the milk.
3. Now add an egg, a bit of parsley and the chopped garlic clove, a tablespoon of oil, grated cheese and a pinch of salt.

   We give a nice mix first with a fork and then we continue with our hands, so we realize if there are too hard pieces of crumb and in case we remove them.
4. Once the dough is homogeneous and damp to the right point, we are ready to make our meatballs: let’s take some and roll it into your hands forming a beautiful ball.

   At the center of each meatball we make a hole and put a dandy of provola; then we close.

   We make our meatballs more or less the size of a ping pong ball.
5. Let’s move on to the breading: in a bowl we break an egg, add a pinch of salt and beat with the fork. We touch a bowl with breadcrumbs and pass the meatballs first in the egg and then in the breadcrumbs. In the meantime, let’s heat the oil to fry.
6. Let’s check if the oil is hot at the right point (I dip a skewer stick and see if the bubbles appear around the tip) and, when it’s time, we start to soak our balls, turning them while frying to brown them evenly.
7. When they are beautiful golden, we drain them on absorbent paper.
   
8. As soon as they are warm a bit, put them in a serving dish and serve them on the table.