Resting Time: 5-10 minutes
Difficulty: Easy
Servings: Approximately 16 meatballs

Ingredients

For the meatballs:

• Parmesan cheese, 150 g
• Egg whites, 2
• Oil for frying, 1 L

For the pesto:

• Arugula, 100 g
• Oil, to taste
• Salt, to taste
• Pepper, to taste

For the decoration:

• Delicius anchovy fillets, 16

Instructions

1. Grate the Parmesan cheese and mix it with the egg whites using a spoon. Let the mixture rest in the refrigerator for 5-10 minutes.
2. Once rested, form small balls with the mixture and fry them in preheated oil until golden.
3. Drain and pat dry with paper towels.
4. For the pesto, blend the arugula, oil, salt, and pepper until smooth.
5. Serve the warm meatballs topped with arugula pesto and Delicius anchovy fillets.

Delicius 

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