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Cooking + Entertaining

Bread balls: the second course recipe ready in just a few minutes

Bread balls: the second course recipe ready in just a few minutes

ingredients

Extra virgin olive oil

The Meatballs Bread I’m a recovery plate belonging to the poor cuisine. A clever idea that will allow you to recycle stale bread and bring to the table, in a few minutes, a according to simple but rich in taste. To prepare them, simply soften the bread with a drop of milk and hot water, squeeze it, reduce it to crumbs and mix it with eggs, grated parmesan, chopped parsley and a pinch of salt and pepper. Once you have formed many meatballs with the mixture obtained, these will be flavored in the tomato sauce and cooked briefly: you will thus obtain delicious, soft and tasty morsels, perfect for a last minute lunch or for a dinner with vegetarian guests.

For the perfect success of the recipe, the double rest of the dough in the fridge: in this way it will compact to perfection and the meatballs will not fall apart during cooking. If you prefer you can make them even tastier by combining a few cubes of provolone and cooked ham, cook a stringy version with potatoes and mozzarella, or prepare them in white, pass them in breadcrumbs and fry them in boiling oil or bake them in the oven at 180 ° C for a twenty minutes: the result will be greedy croquettesbrown on the outside and tender to the heart, to be nibbled at the tip of your fingers at aperitif time or to be served as a delicious appetizer.

Find out how to prepare bread balls by following the step by step procedure and advice. If you liked this recipe, try the eggplant meatballs with sauce.

How to make bread balls

Place the stale bread in a large bowl 1.

Wet with milk 2.

Pour in the hot water 3 and let it rest until the bread has softened.

Drain the liquid from the bread, squeeze it well, reduce it into coarse crumbs and put it back into the bowl 4.

Combine the eggs 5.

Add the grated Parmesan and chopped parsley 6.

Season with salt and pepper 7.

And knead until you get a compact mixture 8. Transfer to the fridge and let it rest for 15 minutes.

Prepare the sauce: in a non-stick pan, fry the garlic clove with a drizzle of oil. Combine the tomato puree 9season with salt and cook gently for 10 minutes.

In the meantime, take the mixture of bread and eggs again, and form many meatballs with your hands 10; then transfer to the fridge for half an hour.

After the time has elapsed, place the meatballs in the pan with the sauce 11.

And let the meatballs cook for about ten minutes on a low flame, turning them gently so as not to break them. 12.

Once cooked, arrange the meatballs in a serving dish, garnish with a few parsley leaves 13 and serve.

storage

Bread balls are kept in the fridge, inside an airtight container, for 1-2 days massimo.

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