In a bowl mix the minced meat with egg, tomato paste, minced garlic, parsley and chopped chives, spices, parmesan, breadcrumbs, salt and pepper.
If the dough is too dry, add a dash of milk.
Form the meatballs with wet hands, adding a cube of provolone in the center and closing the dough around it.
Cut the dough into 9 rectangles and wrap the meatballs, sealing the edges.
Arrange the meatballs on the baking sheet covered with parchment paper, brush with the milk and decorate with the seeds, then cook for about 25 minutes at 180 ° C in a preheated ventilated oven.
Serve the meatballs in crust fresh from the oven or just warmed up.
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