These natural and very tasty meatballs combine the simplicity of bread with the herbs aromas. The heart of spicy Gorgonzola is wrapped and surprises you with its character.
INGREDIENTS FOR APPROX. 14 MEATBALLS
280 g stale bread
120 ml full-fat milk
30 g grated parmesan cheese
2 sprigs of marjoram
2 sprigs of thyme
2 sprigs of rosemary
1 sprig of parsley
125 g spicy gorgonzola
FOR THE BREADING
Seed oil for frying
Wash the herbs and chop finely. Cut the spicy gorgonzola in 1 cm cubes and set aside.
Roughly cut the stale bread and remove the crust. Transfer the soft part to a bowl and pour the milk. Scrunch the mixture together with a spoon until soft.
Add the egg, the herbs, grated parmesan, a tablespoon of evo oil and season to taste with salt and pepper. Stir well until the mixture is smooth and compact. Start shaping into balls: take a tablespoon of mixture, put it in your hand, place a spicy gorgonzola cube on it, fold over creating a ball. Do the same with the remaining mixture.
Roll the balls in the beaten egg and then in the breadcrumbs. Fry in abundant hot oil until golden. Season with salt and serve hot.
Quick recipes by Gianpiero Cravero