Mix the breadcrumbs with the chopped parsley until you get a smooth mixture. Slice and dice the spicy Provolone Valpadana DOP. In a large pan, place the meat, breadcrumbs, Provolone Valpadana DOP and finally the lightly beaten eggs.

Season with salt and pepper, then start kneading with your hands until you obtain a compact dough, which you should leave to rest in the fridge for 30 minutes covered with cling film.

Once the necessary time has passed, remove the meatball from the refrigerator, moisten your hands and start dividing the dough into portions of about 20 g: shape each one in the palm of your hand to obtain 40 meatballs of the same size and then place them on a tray lined with cling film. Put plenty of breadcrumbs in a small bowl and coat each meatball in it, turning them with the help of a fork to ensure uniform breading. Let them all rest on the tray, trying to space them slightly apart from each other. Cook the meatballs in a static oven preheated to 200° for 20 minutes (if fan-assisted, at 180° for 10 minutes).

You can flavor the dough with chopped fresh chili pepper, with your favorite herbs and spices.

Plate the meatballs hot but they are also delicious cold.