ItalianCampanian
Stuffed Bread Meatballs
by Gambero Rosso · 452K subscribers on YouTube
Bread meatballs stuffed with fresh mozzarella, boiled and then served in a tomato and basil sauce, topped with Parmigiano-Reggiano and basil.
- Difficulty
- easy
Ingredients
8 items- BreadcrumbsStale bread crumbs, soaked and squeezed
- 1 pcsGarlic1 clove
- Olive OilTo taste
- 2 tbspParmigiano ReggianoGrated
- 2 tbspFlourTo bind the dough
- Fior di LatteFresh mozzarella for stuffing
- TomatoFor the sauce; crushed tomatoes
- BasilFresh leaves
Method
- Prepare the same dough as for the gnocchi di pane: soak stale bread crumbs, squeeze dry; sauté garlic in olive oil; add bread crumbs, Parmigiano-Reggiano, and flour to form a dough.
- Take a piece of the dough, flatten it, place a small piece of fresh mozzarella (fior di latte) in the center, and close the dough around it to form a ball. Ensure the cheese is fully enclosed.
- Bring a pot of salted water to a boil.
- Drop the stuffed bread balls into the boiling water. Cook until they float (about 2-3 minutes).
- Meanwhile, prepare a simple tomato sauce with crushed tomatoes and basil.
- Drain the polpette and add them to the tomato sauce.
- Serve with a spoonful of sauce on top, a sprinkle of Parmigiano-Reggiano, and fresh basil leaves.
Gambero Rosso
Professional chefReviewer452K subscribers on YouTube155.8M total channel viewsIl canale YouTube di Gambero Rosso, la società leader in Italia e nel mondo nei settori del mangiare e del bere attraverso editoria, tv, eventi, formazione.
