Fried meatballs: the recipe for the irresistible and appetizing second course

ingredients
  • chosen ground beef
    200 grams

  • Minced pork
    200 grams

  • Milk


    100 ml
    • 63 kcal
  • Grated pecorino
    30 grams

  • Grated parmesan
    30 grams
    • 21 kcal

  • baguette


    1
  • Egg
    1
    • 0 kcal

  • Fresh parsley
    to taste
    • 21 kcal

  • Breadcrumbs


    to taste
    • 0 kcal
  • Type of flour 0
    to taste
    • 349 kcal

  • Peanut oil
    to taste
    • 0 kcal

  • Greek yogurt (optional)


    to taste
  • salt
    to taste
    • 21 kcal

  • pepper
    to taste
    • 79 kcal

Calories refer to 100 grams of product

the fried meatballs are a great classic of Italian food: a very quick meat recipe to make, but above all super tasty and winning. The basic ingredients are simple and easy to find: minced meat, eggs, cheese, parsley, stale bread and milk; after the homogeneous mixture is obtained, many small meatballs are formed and fried in boiling seed oil: the result is pieces of gold on the outside and soft to the bite, ideal for serving as appetizers, with sauces, creams and mayonnaise, or as rich second course to accompany a seasonal accompaniment.

It’s the variant in white famous meatballs in sauce and even more delicious baked meatballs. For a truly impeccable dish, we recommend using part of minced pork: richer in fat, it will give the meatballs an indescribable flavor and tenderness. Obviously, you can only use beef or add chicken, for a lighter and more delicate result; you can flavor the dough with a pinch of nutmeg or with your own aromatic herbs favorite.

So that the outside of the meatballs becomes golden and crisp, pass them through the Flour before frying, while for a refreshing touch, serve them in combination with plain greek yogurt, for a pleasant feeling of degreasing. Our recipe also includes the use of a single egg, for a texture that is fragrant on the outside and melting in the heart. Find out while following the walkthrough and tips.

How to make fried meatballs

chop bread

Break the stale bread, collect it in a food processor (1) and chop it finely.

soak the bread

Collect the bread in a bowl and add the hot milk (2); then mix with a fork and let stand 5 minutes.

add egg

Add the egg (3) then mix.

add the cheeses

Pour in the grated cheeses (4) and incorporate them.

pepper

Season with a pinch of pepper (5) and mix again.

add meat

Finally add the minced meat (6).

knead

Season with salt, flavor with finely chopped parsley and mix well (7). If necessary, dry the mixture with a spoonful of breadcrumbs, without exceeding: it should not be too firm or hard.

form the dumplings

When the dough looks smooth, take one nut at a time and rotate it between the palms of your hands to form the meatballs (8).

flour the meatballs

Quickly pass each dumpling inside a container filled with flour (9).

arrange the meatballs

Gradually arrange the floured meatballs on a clean cutting board, so that they are ready to be fried (10).

fill the pan with oil

Pour two fingers of peanut oil in a pan (11) then put on the heat.

fry the meatballs

As soon as the oil begins to bubble at the bottom, dip the well-spaced meatballs (12).

cook the meatballs

Cook for a few minutes, then turn them over and brown them also on the other side (13).

drain the meatballs

Gradually drain the meatballs on absorbent paper (14).

Fried meatballs

Serve the fried meatballs while still hot, accompanying them with a little Greek yogurt (15).

storage

Fried meatballs can be stored in the refrigerator, in a special airtight container, for up to 1-2 days.

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