Ingredients for 4 people
Cut the dry bread into cubes, removing the crusts and blend it in the mixer together with the thyme.
Beat the eggs and mix with the meat and ground bread. Add Parmigiano Reggiano, salt and a pinch of pepper. Mix all ingredients together well, and leave to settle for 20 minutes in the fridge.
In the meantime, cut the Bra Tenero into cubes. Create small balls of meat and insert a cube of cheese into each one. Dip the meatballs into the breadcrumbs and fry in hot oil for a few minutes.
Once cooked, take them out of the oil with the help of a perforated spoon and rest on a paper towel. For events or a buffet, pierce the meatballs with a toothpick when still hot, so that they can be easily enjoyed.