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Spicy meatballs with cream cheese

by Ada Parisi
5 min read
Polpettine speziate con crema al formaggino

Small, tonde, tasty, Spice, soft inside and crunchy out. What are they? But naturally meatballs! Accompanied by a cream stracchino, delicate but flavorful, they are a quick and fantastic finger food aperitif: When I make are always the first to finish. I in three flavors: unique dough, then I divide it into three bowls and aromatizzo curry and thyme, paprika and Marjoram and parsley, lemon and turmeric but you can aromatizzarle with herbs and spices you prefer. I FRY, are very small and bake for, but they are crispy and Golden although bake.

Ingredients for 4 people:

  • 300 grams of ground beef-chosen
  • salt and pepper
  • 100 grams of breadcrumbs soaked in a little milk
  • an egg
  • 50 grams of grated parmigiano reggiano PDO
  • Curry as required
  • turmeric as required
  • paprika (sweet or spicy, as Favorites) to taste
  • a handful of lemon thyme, chopped
  • a handful of chopped parsley
  • the grated rind of half a lemon
  • a handful of chopped Marjoram
  • breadcrumbs as required for the Breading
  • oil for frying as required

for the cream cheese

  • 100 grams of soft cheese
  • 150 ml of cream

Put in a large bowl the minced, the breadcrumbs soaked in milk and well squeezed, the egg, the Parmesan, salt and pepper and mix well until the mixture will not be mixed.

Divide the dough into three bowls in equal quantity and add in a (According to your taste) the curry and lemon thyme, in the second the sweet or spicy paprika and Marjoram and parsley, turmeric and lemon zest. Mix well the three doughs and form small meatballs, as big as a walnut and round. Pass the Meatballs in breadcrumbs and FRY in plenty of oil seeds.

Meanwhile, prepare the cream cheese: put into a casserole cream, boil and, fire off, combine cream cheese into small pieces until it has melted completely. Serve the meatballs with the cream cheese.

THE PAIRING: With spicy meatballs and cream cheese we chose a wine veneto, a Brut classical method Doc Colli Berici, produced by Cantine Riondo. This sparkling wine has classic scents of bread crust and white fruit, including the golden Apple; the palate is soft, with a very fine perlage, and with almond taste that accompany fine for frying meatballs and crispy at various spices used in this fun recipe.

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Paola April 14, 2015 - 12:04

Hi Ada,
mmhh I already hungry!!! once every 15 days it's my turn to organize the “evening burraco” preceded by a light dinner and after some initial bite this recipe seems great!! don't hate me but FRY first and then heat it in the oven just before serving (I can?). for the cream can I follow the advice you gave me for the custard to gruyer? that is, get her ready first and then heat it up?
thanks and byuona day

Sicilians creative in the kitchen April 15, 2015 - 17:20

Hi paoletta! Then you, get her ready first and heat it, that's fine! I embrace you. And good burraco!!!

Adele June 10, 2013 - 10:43

How wonderful…I love the spices and I love cheese…What about? they are definitely worth trying !

giusy June 9, 2013 - 10:39

What a wonderful idea!!! Very good and definitely worth trying. Brava!


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