Fried bread meatballs are a simple and incredibly tasty dish that can be served at a buffet aperitif or as a main course.

Season	all the season
Ingredient	11
Ease of the	Easy
Ready in	15 min

As you may know, I love meatballs. I learned how to make them as a child, watching my grandmother and my mom in the kitchen and trying to imitate them. Now, at home, I make meatballs in a thousand different versions, and this is one of my favorites: fried bread meatballs.

A super delicious dish that can be served both as an aperitif and as a main course. The recipe is really simple and quick. The star ingredient is stale bread crumbs, something we often already have at home.

I usually make nice, large meatballs because I serve them as a main course, but making them smaller and adding a toothpick to each one makes them perfect for a buffet or a standing dinner as well.

Milk is essential in the mixture to soften the bread crumbs; then come eggs, grated cheese, garlic, and parsley to bind everything together and add flavor. But what really makes these meatballs irresistible is the warm, gooey heart of provola cheese!

If you don’t have stale bread at home, fresh bread crumbs work just as well. To make the meatballs even richer, you can add a bit of speck to the filling. If, while mixing the dough with your hands, you find it too dry, simply add a splash of milk; if it’s too moist, adjust with a little extra bread crumbs.

You can also bake these bread meatballs instead of frying them—they’ll definitely be lighter!

Making meatballs relaxes and amuses me—it feels a bit like a game. You might even ask your children to help! Try them and let me know if you decide to serve them with a special sauce.

Informale / accattivante: Making fried Bread Meatballs

Bread Meatballs

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Prep Time 10

Cook Time 5

Total Time 15

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

We eliminate all the crust from the bread with a serrated knife.
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.
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.
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.
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.
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.
When they are beautiful golden, we drain them on absorbent paper.
As soon as they are warm a bit, put them in a serving dish and serve them on the table.