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Meatballs Stuffed with Prosciutto and Provola Cheese

Meatballs Stuffed with Prosciutto and Provola Cheese

4.5 from 2 votes
Prep Time 10 mins
Cook Time 15 mins
Total Time 25 mins
Course Antipasti
Cuisine Italian


  • 500 g minced meat lean and half fat 17.6 oz
  • 2 eggs
  • 60 g pecorino cheese 4 tbsp
  • salt and pepper
  • a small minced clove of garlic
  • chopped parsley
  • bread crumb
  • bechamel sauce besciamella
  • 150 g provolone cubes
  • 100 g prosciutto


  • Put in a bowl: meat, eggs, pecorino cheese, salt, pepper, garlic, and parsley. Then mix well.
  • When the mixture is uniform, start taking small amounts and giving 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.


Keyword meatballs, prosciutto, provola
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