{"id":21521,"date":"2024-08-13T09:28:05","date_gmt":"2024-08-13T09:28:05","guid":{"rendered":"https:\/\/www.delicius.it\/?p=21521"},"modified":"2024-08-14T08:56:40","modified_gmt":"2024-08-14T08:56:40","slug":"parmesan-meatballs","status":"publish","type":"post","link":"https:\/\/www.delicius.it\/en\/2024\/08\/13\/parmesan-meatballs\/","title":{"rendered":"Parmesan Meatballs"},"content":{"rendered":"<p><b>Resting Time:<\/b><span style=\"font-weight: 400;\"> 5-10 minutes<br \/>\n<\/span><b>Difficulty:<\/b><span style=\"font-weight: 400;\"> Easy<br \/>\n<\/span><b>Servings:<\/b><span style=\"font-weight: 400;\"> Approximately 16 meatballs<\/span><\/p>\n<h2><b>Ingredients<\/b><\/h2>\n<p><b>For the meatballs:<\/b><\/p>\n<ul>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">Parmesan cheese, 150 g<\/span><\/li>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">Egg whites, 2<\/span><\/li>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">Oil for frying, 1 L<\/span><\/li>\n<\/ul>\n<p><b>For the pesto:<\/b><\/p>\n<ul>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">Arugula, 100 g<\/span><\/li>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">Oil, to taste<\/span><\/li>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">Salt, to taste<\/span><\/li>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">Pepper, to taste<\/span><\/li>\n<\/ul>\n<p><b>For the decoration:<\/b><\/p>\n<ul>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">Delicius anchovy fillets, 16<\/span><\/li>\n<\/ul>\n<h2><b>Instructions<\/b><\/h2>\n<ol>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">Grate the Parmesan cheese and mix it with the egg whites using a spoon. Let the mixture rest in the refrigerator for 5-10 minutes.<\/span><\/li>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">Once rested, form small balls with the mixture and fry them in preheated oil until golden.<\/span><\/li>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">Drain and pat dry with paper towels.<\/span><\/li>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">For the pesto, blend the arugula, oil, salt, and pepper until smooth.<\/span><\/li>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">Serve the warm meatballs topped with arugula pesto and Delicius anchovy fillets.<\/span><\/li>\n<\/ol>\n<p>&nbsp;<\/p>\n<p>Delicius<span style=\"font-weight: 400;\">\u00a0<\/span><\/p>\n<p>Recipes<\/p>\n<p><span style=\"font-weight: 400;\">\u00a0<\/span>Anchovy<\/p>\n<p><span style=\"font-weight: 400;\">\u00a0<\/span>Easy Recipe<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Resting Time: 5-10 minutes Difficulty: Easy Servings: Approximately 16 meatballs Ingredients For the meatballs: Parmesan cheese, 150 g Egg whites, 2 Oil for frying, 1 L For the pesto: Arugula, 100 g Oil, to taste Salt, to taste Pepper, to taste For the decoration: Delicius anchovy fillets, 16 Instructions Grate the Parmesan cheese and mix..<\/p>\n","protected":false},"author":1,"featured_media":21523,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[95,81],"tags":[202,930,264,415,541,698],"class_list":["post-21521","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-chefincamicia_recipes","category-recipes","tag-apetizer","tag-crostini-en","tag-croutons-en","tag-estate-en","tag-mackerel-en","tag-starter"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v26.3 - 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