If you are starting from scratch, cook the pasta in hot broth and drain it al dente (otherwise simply start from the pasta you already have).
Let it cool, then pour it into a large bowl and add 2 eggs, cheese and breadcrumbs and mix until a uniform mixture is obtained.
Form the meatballs with wet hands, placing them gradually on parchment paper.
Beat the remaining 2 eggs with salt and pepper, then pass the meatballs first in the eggs and then in the breadcrumbs.
Cook them in a pan in already hot seed oil, turning them over to cook them evenly.
As they are cooked, drain them on paper towels.
The meatballs are ready, serve them immediately.
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