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Meatballs Stuffed with Prosciutto and Provola Cheese

Meatballs Stuffed with Prosciutto and Provola Cheese

I prepared meatballs stuffed with prosciutto, bechamel sauce, and cheese tonight.

The ingredients for the meatballs are the same as those of classic Italian meatballs: eggs, grated cheese, salt, pepper, and garlic.

How many times have you asked yourself: what do I cook for dinner tonight? Due to lack of time, we often prepare the usual things to eat, or after ten or twenty years of cooking, or even more, sometimes ideas run out.

Meatballs Stuffed with Prosciutto and Provola

I usually cook lunch and dinner and always try to prepare different recipes.

So, to find a little inspiration for some dishes, I read cooking magazines or food blogs, browse the most beautiful photos of food … and then readjust the dishes according to my tastes or those of my family, especially my son and demanding husband. Even though he was born here in Philadelphia as a taste requirement, my son Andrea is very Italian.

Meatballs Stuffed with Prosciutto and Provola
Cooking Method
Cuisine
Courses , ,
Difficulty Beginner
Time
Prep Time: 10 mins Cook Time: 15 mins Total Time: 25 mins
Servings 4
Best Season Suitable throughout the year
Description

Meatballs stuffed with prosciutto and provolone cheese offer a delicious twist on a classic dish. Here's a recipe to create these flavorful meatballs:

Ingredients
  • 17.6 ounces minced meat lean and half fat
  • 2 eggs
  • 4 tablespoons pecorino cheese
  • 1 garlic (minced)
  • 1 tablespoon parsley (chopped)
  • bechamel sauce
  • 3/5 cups provola cheese (small cubes)
  • 3.5 ounces prosciutto cotto (ham)
  • salt and pepper
Instructions
    • Put the meat, eggs, pecorino cheese, salt, pepper, garlic, and parsley in a bowl and mix well.
    • When the mixture is uniform, take small amounts and give them a slightly flattened spherical shape.
    • Press 1 cube of provolone cheese, ½ teaspoon of béchamel, and small pieces of prosciutto into the center of the ball.
    • Seal and compact the ball well.
    • Deep the meatball in the beaten egg and then in salted breadcrumbs.
    • Preheat the oil; it must be hot.
    • Dip the meatball inside the oil, being careful not to burn yourself.
    • Fry until the meatball turns golden.
    • When golden, transfer to a plate lined with paper towels to sop up any excess oil.
Keywords: Meatballs stuffed with prosciutto and provolone cheese