300 g of pork
2 tablespoons of breadcrumbs
2 slices of bread
1 tablespoon of Parmesan cheese
100 g of emmenthal
q.b of salt
q.b of parsley
Making meatballs with a stringy heart is really very simple: in a large bowl put the minced pork, the egg (possibly bio), the pancarrè soaked in a little milk and then squeezed, the spoon of fresh grated Parmigiano Reggiano , a mixture of fresh parsley, finally a pinch of salt and begin to knead all the ingredients.
Finally add the breadcrumbs, until a homogeneous mixture is obtained. With wet hands, take a ball of dough and crush it. In the middle place a cube of Emmenthal cheese and close the meatball, so that the cheese cube is in the middle. Repeat the operation until the ingredients run out. Approximately you will have to get 12 meatballs.
Fry the meatballs from the stringy heart in a pan with hot seed oil, turning them on both sides. Make sure the flame is not too high, otherwise the meatballs will remain raw inside and out instead they will be burnt. When the meatballs are cooked, add a pinch of salt to the surface and serve hot. A great second course to eat with friends!
As an alternative you can serve stuffed hamburgers or eggplant balls, a really delicious and particular alternative.
Meatballs with a stringy heart are excellent to consume very hot immediately after cooking. They are preserved, however, for a maximum of one day.
Meatballs with a rushing heart are a truly tantalizing second course, pleasing to all ages. If you prefer, instead of Emmenthal you can opt for smoked scamorza or Galbanino. Serve with a side dish of fresh salad or, for the good gustai, with sautéed rosemary potatoes.
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