First of all put the bread to soak in warm water and leave it aside so that it sponges.
In the meantime, clean the friarielli by taking all the finest florets and leaves and eliminating the harder and yellowed stems and leaves.
Wash several times under running water, then drain.
Fry the garlic and chilli with a little olive oil in a rather large pan.
Add the broccoli, salt, cover with a lid and let them wither, then remove the lid and let the water released from the vegetables evaporate.
Once the water has evaporated, lift the friarielli from the pan and drain well, keeping the cooking oil.
Crumble the sausage eliminating the external gut, then let it brown in the frying pan used for the friarielli.
Take the bread again, gently squeeze it and place it in a large bowl.
Chop the friarielli with scissors and add it to the bread together with sausage, egg, grated julienne caciocavallo, chopped parsley, salt and pepper.
Mix the ingredients well.
With wet hands, form the meatballs and pass them in the breadcrumbs.
Heat the seed oil in a frying pan, fry the meatballs, making them brown evenly on all sides and then drain them on kitchen paper.
The sausage and friarielli meatballs are ready: all you have to do is serve and enjoy them!
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