Sausage Meatballs Recipe

Take the Wudy AIA and cut them into small pieces with a knife, then put them in a bowl. 

Soften the stale bread in milk for a few minutes, then squeeze it and add it to the sausages after breaking it up with your hands. Add the grated cheese and, if you like, some cubes of smoked scamorza cheese. You won't need salt because all the ingredients already have their own natural flavor.

Add an egg to the ingredients and knead until you get a homogeneous mixture.

At this point form the meatballs with your hands giving them the size you prefer. Roll the sausage meatballs in the breadcrumbs and move on to cooking.

Fry the meatballs in boiling oil and drain them only when they are externally crispy and golden.

If you prefer to bake your meatballs, put them on a baking tray covered with baking paper, brush them with extra virgin olive oil and bake them at 180°C for 25-30 minutes.

You can accompany the sausage meatballs with a fresh salad or with a mashed potatoes, or, in case of a standing aperitif, simply skewer them with a bamboo stick so that all guests can serve themselves independently and without the use of plates.