About this recipe:These meatballs have exceptional flavour. They are made by combining beef, veal, pork, garlic, eggs, cheese and fresh breadcrumbs. Serve in a thick tomato-based pasta sauce, if desired.
450g minced beef
225g minced veal
225g minced pork
2 cloves garlic, finely chopped
120g freshly grated Pecorino Romano cheese
1 1/2 tablespoons chopped Italian flat leaf parsley
salt and ground black pepper to taste
90g stale ciabatta bread, crumbled
350ml lukewarm water
250ml olive oil
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Method Prep:10min › Cook:20min › Ready in:30min
Combine beef, veal and pork in a large bowl. Add garlic, eggs, cheese, parsley, salt and pepper.
Blend breadcrumbs into meat mixture. Slowly add the water 125ml at a time. The mixture should be very moist but still hold its shape if rolled into meatballs. Shape into meatballs.
Heat olive oil in a large frying pan. Fry meatballs in batches. When the meatball is very brown and slightly crisp remove from the heat and drain on a kitchen towel. (If your mixture is too wet, cover the meatballs while they are cooking so that they hold their shape better.)
Place cooked meatballs into a tomato-based pasta sauce and cook for 15 more minutes.