Bavarian meatballs: the recipe for the famous temptation of meatballs by the accountant Fantozzi

ingredients
  • mixed ground (veal, pork, beef)
    500 grams

  • Cooked ham
    50 grams
    • 43 kcal

  • Parmesan cheese


    4 tbsp
    • 899 kcal
  • Egg
    2
    • 0 kcal

  • Breadcrumbs
    about 3 tablespoons
    • 0 kcal

  • Peanut oil


    to taste
    • 0 kcal
  • salt
    to taste
    • 21 kcal

  • For the stuffing

  • potatoes (about 150 g)


    3
  • smoked scamorza
    80 grams

  • Parmesan cheese
    20 grams
    • 899 kcal

  • Cooked ham


    5 slices
    • 43 kcal
  • salt
    to taste
    • 21 kcal

  • for the breadcrumbs

  • Egg


    1
    • 0 kcal
  • Milk
    to taste
    • 63 kcal

  • Breadcrumbs
    to taste
    • 0 kcal

Calories refer to 100 grams of product

the Bavarian meatballs are the most famous meatballs of Italian comedy: devoured by the treacherous doctor Birkenmeier, in front of a poor and hungry accountant Ugo Fantozzi, who have tried in vain to lose weight, are irresistible and hyper greedy. They are prepared with a mixed terrain more meats (veal, beef and pork), then stuffed with boiled potatoes, cheese and cooked ham; once passed in the eggs and breadcrumbs, they are dipped in boiling seed oil and fried until golden brown, for a crispy, but tender and racy at heart.

Quick and easy preparation, to prepare in advance and cook just before serving, which will delight young and old alike; excellent both hot and warm, these meatballs can be served as appetizers, on the occasion of a dinner with family or friends, or as second course, to be completed with a seasonal salad or a side dish of sautéed vegetables. If you wish, you can also avoid frying and baking them: they will still be very tasty.

You can replace the smoked cheese with the Provolone or mozzarella for pizza, ham cooked with mortadella or speck and, if you want more flavor, replace the parmesan with pecorino cheese; for a more delicate taste, on the other hand, replace a part of ground beef or veal with a part of chicken or turkey, but we recommend that you always add a part of pork, which will give the dish soft and juicy. Add a pinch of nutmeg or grated lemon zest to the mixture, for a pleasant scent note. Find out how to prepare Bavaria meatballs by following our recipe step by step.

How to prepare Bavarian meatballs

bavarian meatballs

Prepare the filling: peel the potatoes, cut them into cubes and boil them in salted boiling water; drain them, mash them in a bowl and let them cool. Add the chopped smoked cheese and grated Parmesan (1), then mix well. Season with salt if necessary.

bavarian meatballs

Form small balls and press them lightly, so as to have discs about 4 cm in diameter. Wrap them in a piece of cooked ham (2).

bavarian meatballs

Prepare the meatballs: finely chop the cooked ham (3).

bavarian meatballs

Combine the minced meat, chopped cooked ham, grated Parmesan, eggs and breadcrumbs in a bowl (4). Season with salt.

bavarian meatballs

Mix well with your hands, until the mixture is firm and homogeneous (5).

bavarian meatballs

Take a piece of dough and form a small disc (6).

bavarian meatballs

Squeeze it lightly and place the disc of cooked potato and ham in the center (7).

bavarian meatballs

Take a little more minced meat, place it on the filling (8) and close the meatball well, sealing the edges well. You will need about 15 meatballs.

bavarian meatballs

For the breadcrumbs: beat the egg with a drop of milk and pass the meatballs (9).

bavarian meatballs

Drain the meatballs and pass them in the breadcrumbs (10).

bavarian meatballs

Fry the meatballs in boiling seed oil until lightly browned (11).

bavarian meatballs

As they are ready, drain them and let them dry on absorbent paper (12).

bavarian meatballs

Season the meatballs with a pinch of salt and serve hot (13).

storage

Bavarian meatballs can be stored in the refrigerator, in a special airtight container, for a maximum of 1-2 days. You can freeze them raw and once cooked.

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