Cheese MEATBALLS
The long journey of meatballs has crossed countries and centuries. It is believed that from ancient Persia, they spread throughout the Middle East and then probably landed in Spain, ready to conquer every European country and every cuisine, including ours, generation after generation. The reason for the success of meatballs is certainly not difficult to understand: they are simple, incredibly tasty, inexpensive, and fun. And with their round shape… one leads to another!
Traditionally made with ground meat, the recipes for creating delicious meatballs are as endless as your imagination: fish, vegetable, sweet, fried, baked…We want to share with you the secret to making irresistible Cheese Meatballs, suitable for the whole family and perfect for any occasion. With mild Provolone and aged Pecorino, you can enjoy them on their own or accompanied by aromatic sauces, as well as with rich seasonal salads for lunch or dinner, as a snack, or as the protagonist of a delightful aperitivo.
Preparation time: 20 minutes
Cooking time: 15 minutes
Servings: 4
Ingredients
250 g of Mild Provolone by Emilia Food Love
250 g of Aged Pecorino cheese by Emilia Food Love
100 g of the soft part of bread
2 eggs
Fresh thyme
Peanut oil for frying
Salt and pepper
Method
-
Cut the soft part of bread into cubes, then mix it in a blender until it turns into crumbs. Pour it into a bowl and add the thyme leaves, then season with a pinch of salt and abundant ground pepper.
- Add the lightly beaten eggs, the grated Pecorino cheese and knead until you obtain a compact mixture.
- Form walnut-sized balls and insert a cube of Provolone, which you have already cut, into each ball.
- Fry the meatballs in hot oil at 170 °C (338 °F) for a few minutes, remembering to add only a few meatballs at a time to avoid lowering the temperature too much.
- Drain them on a paper towel to remove excess oil and serve them while still hot, perhaps accompanied by a vegetable sauce, one of our compotes, or your favorite honey.
Tip
These meatballs are perfect for a delightful aperitivo, and if you want to achieve an even more unforgettable and bold flavor, you can replace our aged Pecorino with Strong provolone by Emilia Food Love.
Voir l'article entier
SPAGHETTI carbonara
Whether it was born in Rome or in the trenches of World War II, whether its name and origins trace back to the charcoal burners of the Apennine mountains or remain forever a mystery, Pasta alla Carbonara is a traditional dish known and loved all over the world.
You only need one hand to count the ingredients, but you'll need both to applaud its incredible flavor, creamy texture, and irresistible aroma. For our carbonara we chose spaghetti, but don't forget to try it with short pasta as well, because we are sure that after tasting it you will look forward to making it again.
PIZZA with yellow datterino tomato puree, olives, and grilled eggplant
There are few dishes as beloved as pizza. Since its first appearance on our planet, it has been such a success that it has captured the curiosity not just of chefs, but also of scientists who are now exploring the best way to send it to the uncharted depths of space.
Preparing our pizza with yellow datterino tomato puree, olives, and grilled eggplant doesn’t require a degree in astrophysics, but we can certainly call its flavor “out of this world.”
SMILE PIZZA with mortadella, mild provolone, lamb's lettuce and balsamic vinegar
The name of our new recipe hides — in plain sight — the wish we want to extend to all of you: we hope to bring to your homes, along with the taste and colors of this fun pizza, many smiles and moments of serenity.
Our Smile Pizza with mortadella, mild provolone, lamb’s lettuce and balsamic vinegar is a delicious reminder of the magical power of this simple, natural gesture. A smile is powerful enough to chase away negativity and ease your worries.