Soak the bread in water and let it rest until it becomes workable.
Squeeze it well so that it doesn't make the mixture too wet.
Add the eggs, grated pecorino, and cubed soft cheese.
Mix everything by hand or in a mixer.
Add the prosciutto crudo in pieces and blend again.
Adjust with salt and pepper.
If the mixture is too soft, add more soaked and squeezed bread, or some breadcrumbs.
Divide the mixture into small meatballs.
In a saucepan, pour two tablespoons of extra virgin olive oil, add the meatballs, brown them, and deglaze with red wine.
Cook for about 20 minutes, then add the ready-made sauce. Cook for another 5 minutes.
Serve hot with a glass of red wine and some toasted bread.
Mixer
Toothpicks
Serve the meatballs as skewers for a quick dinner or as finger food for a party. They can be dipped in sauces like tomato puree, guacamole, mayonnaise, or tartar sauce.
Italia, Emilia Romagna
| Energy (kcal) | 241.74 |
| Carbohydrates (g) | 22.35 |
| of which Sugars (g) | 0.79 |
| Fat (g) | 10.83 |
| of which Saturates (g) | 3.65 |
| Protein (g) | 12.07 |
| Fiber (g) | 1.42 |
| Sale (g) | 0.68 |
