14 slices of pork loin without bones
4 tablespoons of water
800g of beef (ground or chuck)
2 cloves of garlic, minced
2 tablespoons of grated lemon zest
1 tablespoon of salt
300g of mozzarella cheese, sliced
3 cups of oil for frying
14 slices of pork loin without bones
4 tablespoons of water
800g of beef (ground or chuck)
2 cloves of garlic, minced
2 tablespoons of grated lemon zest
1 tablespoon of salt
300g of mozzarella cheese, sliced
3 cups of oil for frying
In a medium bowl, break the pork into the water
Add the beef, garlic, lemon zest, and salt
Mix well
Divide the mixture into four parts, then each part in half
Take one of the halves with your hands
Place 1/4 of the mozzarella slices on top
Cover with another half of the meat mixture, pressing firmly to seal the edges and form a rounded meatball shape
Repeat this process with the remaining three parts
In a medium skillet, heat the oil over low heat
Add two meatballs and brown them lightly on one side
Use a spatula to flip them over and brown the other side for about 6 minutes per side
Let it drain on paper towels
Repeat this process with the remaining meatballs
If desired, serve with tomato sauce.
