Put the veal in a bowl, add the beaten eggs, grated cheese, breadcrumbs, salt and pepper. After mixing all the ingredients evenly, form meatballs by taking a portion of dough the size of a walnut. You should get about 24 patties.

Dip each meatball in flour, heat the oil until it reaches a temperature of 170°C/180°C, then dip them in and cook them until they are golden brown.

Remove the excess oil by letting them rest for a few minutes on absorbent paper, in the meantime prepare the Igor Sweet Gorgonzola sauce by cutting it into cubes and melting it in a pan with the cream.

Serve the meatballs still hot on a serving plate, in the center prepare a bowl with the Igor Sweet Gorgonzola cream.

480 g of minced
veal 80 g of grated
cheese 10 g of breadcrumbs
60 g of flour
2 medium
eggs 150 g of Gorgonzola Dolce Igor
200 ml of cooking
cream salt to taste
pepper to taste
peanut oil for frying