Italian
Escarole Meatballs
by Manu Food · 60K subscribers on YouTube
A clever way to use leftover escarole: combine it with soaked bread, anchovies, olives, and capers, form into balls stuffed with provola cheese, bread them, and fry at 170°C until golden. A perfect zero-waste recipe.
Ingredients
6 items- Breadsoaked in water or milk
- Scarole Cotte con Olive e Capperileftover cooked escarole with olives and capers
- Anchovies in Oilanchovies in oil
- Provolacubed for stuffing
- Breadcrumbsfor breading
- Seed Oilfor frying, heated to 170°C
Method
- Soak bread in water or milk until soft.
- Take leftover escarole (already cooked with olives and capers) and add anchovies. Chop everything finely with a knife.
- In a bowl, combine the soaked bread and the chopped escarole mixture. Mix well to form a compact dough.
- Form small balls, placing a cube of provola cheese in the center of each.
- Coat each ball thoroughly with breadcrumbs.
- Fry in hot oil at 170°C until golden brown on all sides.
