Sicilian meatballs

Take the minced meat, preferably beef.

In a container add: 2 cloves chopped garlic ,, greated

bread, 2 eggs, salt, ground black pepper, parmesan and (if you like) even parsley.

Now he works with his hands all the ingredients until mixture is smooth.

At this point, you will have to form the balls from about 4 cm in diameter. You you conduct this process until the meat is over.

Now you take a frying pan and put, extra virgin olive oil, black pepper, red pepper, a clove of crushed garlic and 2 bay leaves.

Scalade the oil, maintaining a not too high heat, we begin to place the meatballs in the pan.

You be careful not to cook them too fast, you should overturn about 4 times.

You have several options, you can finish cooking of your meatballs in this way, and then enjoy them together with a side dish of your choice, or you can finish cooking with tomato sauce, or you can also prepare a broth absolutely outstanding.

I chose this time two solutions, eg some meatballs I have finished cooking in a pan, while for others I have prepared a broth that I tasted with pasta and parmesan.