Meatballs are a fantastic recycling idea for those with small children and often find themselves with leftovers of starlets in broth or similar. In reality, however, these pasta croquettes are so good that in my opinion even those who do not have children at home will do them on purpose, just like I did this time to show you the recipe.
You can vary your pasta balls a little by adding a small square of cheese to the center, so as to find the creamy heart, or perhaps adding spices and aromas, such as saffron, curry, paprika or rosemary. I assure you that they will always be delicious, try to believe;)
- Servings for about 24 meatballs:
- 200 gr of pasta
- 500 ml of vegetable broth
- 60 gr of grated Parmesan
- 50 gr of breadcrumbs + more to bread
- 4 eggs
- salt
- pepper
- seed oil
- preparation: 25 min
- cooking: 10 min
- total: 35 min
How to make pasta balls
If you are starting from scratch, cook the pasta in hot broth and drain it al dente (otherwise simply start from the pasta you already have).
Leave to cool, then pour into a large bowl and add 2 eggs, cheese and breadcrumbs and mix until a uniform mixture is obtained.
Form the meatballs with wet hands, placing them gradually on parchment paper.
Beat the remaining 2 eggs with salt and pepper, then pass the meatballs first in the eggs and then in the breadcrumbs.
Cook them in a pan in already hot seed oil, turning them over to cook them evenly.
As they are cooked, drain them on paper towels.
The meatballs are ready, serve them immediately.
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