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.
SHEET PAN PIZZA with mild provolone, onions and pumpkin in oil
Soft and fluffy, but always crispy. Perfect for topping with an array of flavors to please large gatherings, sheet pan pizza is a symbol of conviviality and sharing, but it’s also the ultimate comfort food for a cozy night in. Born in Rome during the vibrant 1970s, this beloved pizza has never gone out of style—and we’re sure it never will.
Our sheet pan pizza with mild provolone cheese, Borettane onions, and pumpkin in oil is a harmonious blend of flavors that will leave your mouth hanging open... but only until the next bite!
Triple Chocolate Panettone with gianduia chocolate spread
Gold to the Maya, a symbol of luck and strength to the Aztecs, but the first encounter between Christopher Columbus and cocoa was far from love at first sight. It was only about twenty years after its “discovery” that chocolate began its journey to Europe, transforming from an ingredient for medicinal drinks to the undisputed star of the culinary world.
The recipe with which we wish you a very sweet Christmas is Triple Chocolate Panettone embellished with our spreads, because-if you love it as much as we do-you know chocolate is never enough!
BUN with vegetable sauce, pecorino cheese, Parma ham and eggplant in oil
Whether it originated in Oklahoma in the late 1800s or in the heart of Kansas at the turn of the last century, the hamburger bun has quickly become an icon around the world. Soft and sweet, with its unmistakable amber color, the bun knows how to be the star of a fast food table as well as a gourmet restaurant.
Our bun with vegetable sauce, pecorino cheese, Parma ham and eggplant in oil is suitable for every season and every occasion. Delicious, colorful, and wholesome, it doesn’t need a side dish—but feel free to add your favorite one to make it truly unique.
