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.
