Meatballs are by far the most loved food format, at any age. Whether they are traditional with meat or fish, with vegetables, fried or in tomato sauce, they always meet everyone’s tastes and are a perfect and delicious appetizer or main course, to be accompanied perhaps with vegetables or with a mayonnaise or, for a more ethnic touch, with a delicious curry sauce. Try ours Potato balls with caciocavallo cheese and parsleya variant which, due to the presence of caciocavallo, has its roots in the Sicilian culinary tradition. You will also find suggestions for different and equally tasty versions of meatballs!

Preparazzjoni

1

Put the potatoes in a pot and cover them with cold water. Place over medium heat and cook for about 30 minutes from the boil, or until they are very soft.

2

Grate the caciocavallo with a grater with large holes.

3

When the potatoes are cooked, drain them and leave them to cool. When they are warm, peel them.

4

With a potato masher, reduce the potatoes to a puree.

5

Add the caciocavallo, salt, pepper and the two eggs. Mix with a fork or whisk.

6

Wash and dry the parsley and chop it with a knife or crescent. Add the parsley, breadcrumbs and parmesan cheese to the mixture and mix until smooth.

7

Take small portions of dough of about 25 g each. Rolling them between the palms of your hands, form 25 meatballs. Roll each meatball in the breadcrumbs and let them rest on a tray or cutting board for a few minutes.

8

Pour a finger of oil into a non-stick pan and place it on medium heat.

9

Wait a few minutes and then cook the meatballs in the hot oil, turning them often with a kitchen spatula until they are browned on both sides.

10

Drain the potato balls on absorbent paper and serve them still hot.

Pariri u pariri

il potatoes meatball they can be stored in the refrigerator for 2 days, covered with transparent film.

In order not to open the meatballs while cooking in the pan, take care of pass them well in the breadcrumbs and to let them rest for at least one time half an hour before frying them. You can also consider passing them first in a beaten egg and then in breadcrumbs, so that the breading is even more solid!

Try different variations of potato balls, adding ham, speck, salami, zucchini or peppers to taste, to make versions with meat or vegetarian.

You can not use the caciocavallo and prefer del sweet or spicy provolone.

A tasty and fresh variation of the same recipe can include the use of mint instead of parsley.

storja

Meatballs have a thousand-year history: the most probable hypothesis is that they were invented in Persia, where they are called Kofta (from term koofteh, or “mashed meat”). After the Persian conquests they spread throughout the Middle East and arrived in Europe also thanks to the Arabs, who had conquered Spain and Sicily. Indeed, the Spanish term laħam tal-laħamwhich means “meatballs”, comes from Arabic al-bonadiq.