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Meatballs to poverella baked

ingredients

servings

4

Iodized salt

to taste

Garlic

1 wedge

Fresh mint

20 leafs

Grated Parmesan cheese

200 oz

Eggs

4 unit

Breadcrumbs

500 oz

second courses from Italy - Puglia

Meatballs to poverella baked

Meatballs to poverella baked

vegetarian with gluten with eggs with lactose source of B vitamins high in iron high in calcium high in phosphorus

ready in

30 minutes

difficulty

daily requirement

100% Fat

100% Protein

100% Carbohydrates

translated by Italian with google translate

Meatballs to poverella baked

The meatballs are to poverella a simple and quick dish. With this recipe you never throw it over the bread.

Meatballs to poverella baked step 1

step 1

Soak in cold water the whole dry bread (crumbs in the ingredients is written because it is not listed as dry), leave it until it will not completely soaked in water.

Meatballs to poverella baked step 2

step 2

At this point, wring out well and crumble it into a bowl.

Meatballs to poverella baked step 3

step 3

Add the eggs, Parmesan cheese, a pinch of salt, garlic and chopped mint. Mix all ingredients.

Meatballs to poverella baked step 4

step 4

With the oil-moistened hands take the dough and formed into balls and place them on a baking pan lined with parchment paper.

Meatballs to poverella baked step 5

step 5

Cook for 15-20 minutes at 200 degrees oven until golden brown, that's it!

Meatballs to poverella baked step 6

step 6

If you want you can also fry or cook them in the sauce.

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