Alfelda cheese meatballs

Beat the whites into strong foam, gradually add grated cheese until soft dough forms, salt, add black pepper and paprika. Refrigerate to solidify the cheese and roll up the little balls. Roll the balls in breadcrumbs and quickly fry in fat until golden. Sprinkle hot with chopped parsley greens and serve with green salad. You can use any hard cheese (parmesan is best), sheep cheese is often used in the village.