cooking time 40 minutes
preparation time 60 minutes

ingredients for 8/9 people
2 potatoes, chard or lettuce 1 piece, 2 eggs, oil for frying to taste, zucchini 2, stale bread 100 g, grated Parmesan cheese 20 g, salt to taste, carrots 2, smoked scamorza or provola cheese 200 g, flour 1 tablespoon, breadcrumbs to taste , 1 jar basil sauce

Clean the beets and boil them. Let them drain and squeeze them well. Boil the potatoes, peel and mash them. Wash the vegetables, peel them, cut them into small pieces and brown them: first the carrots, and when they are a little soft, add the courgettes and finally the chopped beets. Soften the bread in a bowl with water. Combine the vegetables, potatoes, bread (well squeezed), smoked scamorza cheese into small cubes, grated Parmesan cheese, eggs, salt and pepper in a bowl. Mix everything well and only then add 1 tablespoon of flour and 2 tablespoons of breadcrumbs to better consolidate the mixture. Form the meatballs with your hands, finally passing them on a plate with the breadcrumbs. Put them in the fridge to rest for 30 minutes. After half an hour, take the meatballs out of the fridge and fry them in a pan after heating the frying oil for a few minutes. In the meantime, heat the ITALIANAVERA sauce in a pan for a few minutes and add the fried meatballs. Let them flavor until they have absorbed part of the sauce.

plan B

As an alternative to cooking in a pan, you can bake them in the oven for 20 minutes at 180 °