BREAD AND NDUJA MEATBALLS

Every grandma has her own meatball recipe.

If then the meatballs are those made with bread, we inevitably find ourselves faced with a classic of poor cuisine that only the grandmothers of the past could manage and flavor to the fullest, without making us miss the taste and smells of home.

Adding a generous amount of Spilinga nduja to the dough is typical of the Calabrian grandmother, but it's also my alternative for preparing a delicious and spicy finger-food to be enjoyed with friends, perhaps over a good bottle of wine.

Simple, quick and undoubtedly a recipe to keep among those of a recycled and anti-waste kitchen.

Ingredients : 500 g of stale bread, 150 g of Spilinga nduja, 100 g of grated pecorino cheese, 3 small eggs, 1 clove of garlic, a sprig of parsley, salt to taste, 100 g of breadcrumbs, oil for frying to taste

Method : soften the stale bread in warm water for a couple of hours. Squeeze it and put it in a bowl where we will add all the other ingredients: the nduja, the cheese, the eggs, the minced garlic, the minced parsley, the salt. Form the dough into small balls, roll them in the breadcrumbs and fry them in hot oil at a temperature of about 180°, drain the meatballs in absorbent paper to remove the excess oil and serve hot.