As a first step to prepare the crispy meatballs, start with the bechamel by heating the milk in a saucepan and melting the butter over low heat.

Add the flour to the melted butter and mix immediately with a whisk to avoid the formation of lumps; put the pan back on low heat to toast the flour.

Add the milk, previously heated, and continue to cook everything over low heat, stirring constantly. When cooked, add the grated parmesan; to add more flavour, you can also add a little grated nutmeg.

Coarsely chop the previously cooked eggs, mix them with the bechamel and adding boiled peas. Season with salt and let it cool.

Divide the mixture into many piles and, with floured hands, prepare many round meatballs. Pass them first in the beaten egg whites and then in the breadcrumbs. Fry them in boiling oil.

Finally, drain them on absorbent paper, add salt and serve them hot.

Tips for preparing crispy meatballs:

To cook a boiled egg in a workmanlike manner, you must avoid breaking the shell. A valuable tip to avoid this inconvenience is to leave the eggs out of the refrigerator for a couple of hours before cooking, to allow them to reach room temperature.

You can also put them in water, always delicately with the help of a spoon.

After having done these steps you have to cook them in boiling water for about 8-10 minutes from the resumption of boiling. If cooking exceeds ten minutes, the yolk becomes covered with a bitter and indigestible patina.