Cut the vegetables in large pieces and boil in a large saucepan. Add the Galletto and cook for 45 minutes. Remove the Galletto, let it cool and bone it.<\/p>\n
Put the boned Galletto, cooked vegetables and a small ladle of the remaining broth in a food processor and blend.
\nNext, soak the bread in the milk, squeezing off excess liquid. Add the egg, parsley, salt, pepper and Parmesan cheese to the bread and mix well.<\/p>\n
Put both the Galletto and the bread mixture into a bowl. Grease hands so that the mixture does not stick to fingers. With your hands, form the compound into balls and roll them in semolina flour.
\nPour the oil into a pan and bring it to the right temperature (dip the handle of a wooden spoon in the oil. When bubbles form around the handle, the oil is ready for browning the meatballs). Brown the meatballs well; they should be golden. Wipe the excess oil on a paper towel. Serve hot.<\/p>\n
Children will love these meatballs and at the same time they will get their share of healthy Galletto and vegetables.<\/p>\n","protected":false},"featured_media":1510,"template":"","meta":{"inline_featured_image":false},"categories":[7],"acf":[],"yoast_head":"\n