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Cheese Meatballs Cheese Meatballs

From our kitchen

Cheese Meatballs

Prep
20 min
Cook
15 min
Makes
4
Ingredients ↓The Method ↓

Let’s cook

The Method

  1. 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.
  2. Add the lightly beaten eggs, the grated Pecorino cheese and knead until you obtain a compact mixture.
  3. Form walnut-sized balls and insert a cube of Provolone, which you have already cut, into each ball.
  4. Fry the meatballs in hot oil at 170 °C for a few minutes, remembering to add only a few meatballs at a time to avoid lowering the temperature too much.
  5. 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.
Read more about this recipe
From ancient Persia to the Middle East, from Spain to our cuisine: the journey of meatballs has been a long one, crossing countries and centuries. Simple and fun, they are round like cherries, and just like cherries, one leads to another.

Our recipe for Cheese Meatballs with mild Provolone and aged Pecorino will conquer the whole family and will become your ace in the hole for an amazing aperitivo.

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

  1. 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.

  2. Add the lightly beaten eggs, the grated Pecorino cheese and knead until you obtain a compact mixture.
  3. Form walnut-sized balls and insert a cube of Provolone, which you have already cut, into each ball.
  4. 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.
  5. 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.


Cheese MEATBALLS

 


 



Watch the Recipe

Cheese Meatballs