Bavaria or Fantozzi meatballs

Meatballs with leftovers: Fantozzi's favorites (and our childhood ones)

Childhood is a cathartic time when our vision has decided that “I like this” and “I don't like this.” To be honest, it's a good thing to point out that sometimes even perfume played a large part in the decision-making power. Meatballs are a dish that everyone likes, always and in any case! Have you ever heard a child say "I don't eat meatballs?" No, it's impossible for me!

When you grow up you discover all the tricks. I remember that during my childhood, when on Sunday I refused to eat the dish, on Monday as if by magic, someone rewarded me and I found very tasty and delicious meatballs on the table, then I understood.

Do you want to empty the refrigerator? Do you have to consume that "cicinin" of meat that was left over yesterday? Choose meatballs, but also apply a pinch of imagination. I like to think that meatballs are born this way, just as ratatouille is used to clean the refrigerator of leftovers and make one or more ingredients appetizing again.

The peculiarity of the quick recipe for Bavaria meatballs is given by the heart: a mixture based on potatoes, cooked ham and stringy cheese... A delicacy!

Accountant Fantozzi's meatball recipe

Ingredients for Bavaria meatballs

• For the heart of the meatballs
• 150g of tasty cheese
• 3 yellow-fleshed potatoes
• 3 slices (medium size) of cooked ham
• 1 tablespoon 00 white flour
• 1 egg
• Nutmeg, parsley, salt and black pepper to taste

For the outside: breading the meatballs

• 300 g of minced pork (or salami paste)
• 600 g of choice minced meat
• 100 g of minced chicken (you can also mince the breast)
• 50 g of grated cheese (whatever you have leftover)
• 1 stale sandwich
• 1 glass of milk
• 2 eggs
• Salt, black pepper and parsley to taste

To fry the meatballs

• Extra virgin olive oil
• 2 eggs to taste
• Grated bread to taste

Tools for cooking meatballs

• A wooden spoon... when you have placed the oil on the heat to check that the temperature is correct and dip the meatballs in it, use a grandmother's trick: dip the stick in the oil and if bubbles appear then the temperature is perfect, the cooking begins!
• 2 bowls to prepare the two doughs
• 1 potato masher
• 1 pot with high sides
• 1 frying pan

Preparation of Fantozzi meatballs

Start by putting the potatoes complete with peel on the heat, immersed in cold water, bring to the boil and remove them from the heat only when you can stick a fork in without too much resistance, then let them cool.

In the meantime, prepare the mixture with the meat: in a bowl, soak the bread in the milk and chop it into pieces, add a pinch of pepper, the eggs, the parsley and the grated cheese, mix everything until all the ingredients come together they will be amalgamated.

Cut the cooked ham and the mature cheese into cubes.

Peel the previously prepared potatoes and using the other bowl, mash them with the help of a potato masher, then add the cooked ham and the mature cheese, when you have mixed everything together add the parsley, a pinch of nutmeg, salt and black pepper.

Start assembling the two compounds starting from the heart and forming rather small balls, then cover them with a layer of meat: place your hand like a clamshell, roll out a centimeter of meat mixture and place the ball with the potatoes in the centre, now close the circle, and voilà! The first meatball passed the first level!

On a plate, beat the remaining eggs with a pinch of salt, pass the meatball and then coat it in the breadcrumbs.

Proceed until you run out.

Now prepare the oil for frying, dip the meatballs and when they have reached golden brown they are ready!

Let the excess oil drip off on a sheet of absorbent paper, plate and... bring to the table.

Enjoy your meal!

Meatballs with leftovers: tasty childhood memories

My childhood saw me struggle with vegetables. A little trick, which I discovered over time, was to combine delicious dishes with "boring" vegetables.

Baked fennel, with meatballs represent the joys and sorrows of many of my Mondays, this is the reason why when you ask me "but what do you think of Mondays?" "I hate it."

Am I wrong or did it also become a song? Until next time, the dish should be served hot.