Meatballs of veal and Philadelphia can be cooked with very light but nutritious recipes, and cooked simply in the oven without weighing them with tomato sauce or with a frying pan that is always light.
Here is a recipe to create light meatballs in spite of the presence of cheese, however, chosen among the lightest, being the Philadelphia light. To increase its lightness, it is important to use oven-free cooking without oil, except for a velvet to soak the meat slightly and do not let it dry too much. With the oven, however, we can cook the meatballs in all their parts and leave them without any added fats, which though olive oil would be used for frying, would still be cooked and therefore not wholly healthy as that of raw.
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MEATBALLS OF VEAL AND PHILADELPHIA
Instructions
Put in a bowl the minced meat (1), the Philadelphia Light cheese (2) and then mix well (3) with a spoon.
Then add some salt (4) and sprinkle with fresh ground black pepper (5). Then mix (6) still very well with a spoon.
Now peel the garlic clove, chop it finely (7) and then mix it with the mixture (8). Then also join the grated bread (9) to the bowl and stir to mix the ingredients carefully with the spoon or with the hands.
Then take a portion of the mixture with a spoon (10), put it on the palm (11) of your hand and start rolling it with the other hand to get a perfect sphere (12). Repeat the operation until you finish the mixture by placing the prepared meatballs in a dish.
Finally, take a baking tray, pour some water on the bottom and cover it with the baking paper so that it stays attached to the water. Then put the meatballs well spaced and pour over an extra-virgin olive oil (13) on them. Bake (14) in a preheated oven at 180°C for about 30 minutes. Once cooked take off (15) and serve hot immediately on table.
