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Prep Time: 0 Minutes Cook Time: 15 Minutes |
Ready In: 15 Minutes Servings: 4 |
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Meatballs are a standby of Italian cuisine. These cheese balls are a little more unusual, but will work nicely with a tossed salad in a light luncheon, and will also be a good antipasto or party food. The recipe will also work well with caciocavallo cheese. Ingredients:
2/5 pound sharp provolone |
6 ounces day-old bread (a piece of a loaf rather than slices) or |
breadcrumbs |
1/4 cup finely minced parsley |
4-5 eggs, depending upon their size |
oil for frying |
a little flour |
a pinch of freshly ground nutmeg |
salt and pepper |
tomato sauce |
(you could also add as much garlic as you can tolerate, for a change) |
Directions:
1. Grate the cheese and the bread. Mince the parsley. Put the breadcrumbs through a strainer to insure that there are no large pieces, and combine them in a bowl with the cheese and the parsley; season the mixture with a pinch of nutmeg, a grind of pepper, and a little salt, keeping in mind that the cheese is also salty.
2. The mixture will be fairly stiff; turn it out onto a floured counter top
3. and divide it into 2-3 equal parts. Roll them under your palms to make snakes the diameter of your thumb, and cut the snakes into 1 1/4-inch lengths. Roll the pieces between your palms to make balls, flatten them so they are about a half-inch thick, and flour them.
4. While you are preparing the balls set your oil to heat on the stove; it
5. should be quite hot but not smoking.
6. Beat the remaining eggs in a bowl; dredge your cheese balls in the egg, and fry them in the hot oil for a couple of minutes, or until golden.
7. Drain them on absorbent paper and serve them hot, with tomato sauce for those who want it.
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