Caciocavallo silano meatballs: quick and easy recipe
Today we are proposing a simple but delicious starter: caciocavallo silano meatballs. The caciocavallo is a seasoned cheese, typical of the Calabrian territory. It has a rustic and strong taste, and is excellent eaten as it is or used in tasty recipes.
These meatballs are very quick to make and are sure to please all your guests, even the youngest.
Caciocavallo silano meatballs: ingredients
- 75 g of caciocavallo silano PDO
- 75 g of breadcrumbs
- 2 eggs
- Seed oil
Caciocavallo silano meatballs: the recipe
Soak the breadcrumbs in a little milk for about five minutes. In the meantime, finely chop the caciocavallo cheese and put it in a bowl, add the squeezed breadcrumbs and mix.
Add an egg, a sprinkling of pepper, a pinch of salt, nutmeg and chopped parsley, then mix all the ingredients together until a homogeneous mixture is obtained. Create small balls and roll them in flour to cover them completely.
Heat plenty of seed oil in a non-stick frying pan, when it reaches the right temperature dip your floured meatballs in the other egg that you have beaten separately with a pinch of salt and then fry them for about five minutes each. When they are golden brown, remove them from the heat and place them on a surface lined with paper towels to dry up the excess oil. Serve hot and enjoy.