- 200 g pea couscous
- 400 ml water;
- 2 eggs;
- 40 g of grated Parmesan cheese;
- 100 g provola cheese;
- Salt to taste;
- Pepper to taste;
- Breadcrumbs to taste;
- Extra virgin olive oil to taste.
Pour the pea couscous into a bowl and rehydrate it with warm water. Let it rest for 10 minutes, then fluff it up with a fork. Add salt, pepper, grated cheese, eggs and enough breadcrumbs to make a malleable, non-fluffy mixture.
Cut the provola cheese into cubes and set aside, then with a tablespoon form the meatballs, crush them in your hands and insert a couple of cubes of provola cheese inside.
Close the whole thing well and form the meatball, which should be round and slightly flattened. Dip it in breadcrumbs and place it on a baking tray covered with baking paper. Continue in this way until all the ingredients have been used up. As soon as you have finished, bake the meatballs in a static oven preheated to 200°C for 20 minutes. After this time, take them out of the oven and serve the pea couscous meatballs with a surprise on the table.
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