The Apulian bread meatballs are an ancient dish from the rural tradition, made with a few simple ingredients that we all find in our pantries. The classic recycling dish that can become a delicious idea for an appetizer!
Once again, I recommend you try the recipe and, as always, I’m waiting for your feedback on my Instagram@isaporidicasa.
Ready to start? I’ll be waiting for you in the kitchen and on my Facebook page HERE
- Difficulty: Easy
- Preparation time: 20 Minutes
- Portions: 4 servings
- Cooking methods: Frying
- Cuisine: Regional Italian
- Seasonality: All seasons
Ingredients
- 7 oz stale bread
- 2 eggs
- 2.8 oz Parmigiano Reggiano DOP
- 7/8 cup milk
- 1/2 cup all-purpose flour
- 1 bunch parsley
- 2 cups peanut oil (for frying)
- salt
- pepper
Tools
- Saucepan
- Bowl
Steps
Slice the stale bread and place it in the bowl with the milk until it is completely soaked
Let it soften for 5 minutes, then squeeze it to remove excess milk
Finely chop the parsley. Place the eggs in the bowl with the bread, grated Parmigiano, salt, pepper, and parsley. Start kneading with your hands until you get a compact mixture. If it turns out too dry, add a splash of milk, if it turns out too soft, add a tablespoon of flour.
Form meatballs about 3/4 inch (close to 2 cm) in size and roll them in flour
Continue this way until all ingredients are used up
Heat the vegetable oil to a temperature of 340°F (170°C). Fry the bread meatballs a few at a time for about 3-4 minutes.
Remove them with a slotted spoon and place on a tray lined with paper towels
