Ingredients Jump to Instructions ↓

  1. 2 1/4 pounds (1 k) boned veal or pork, ground.

  2. 5 ounces (125 g) pecorino Siciliano (if possible the variety with pepper corns in it, if not a mild Romano), freshly gra

  3. 1 cup bread crumbs, moistened in milk and then squeezed dry

  4. 3 eggs

  5. 2 tablespoons minced parsley

  6. 1 clove garlic, minced

  7. Salt & pepper

  8. Organically grown lemon or orange leaves, lightly oiled

  9. Wooden toothpicks

Instructions Jump to Ingredients ↑

  1. Combine all the ingredients except the leaves in a bowl and mix well. Roll the meat mixture into balls a little smaller than a ping pong ball, flatten them slightly, wrap a leaf around each, and hold the leaf in place by sticking it with a toothpick. When you have finished making your meatballs, grill them to taste.

  2. Some people also include grated lemon or orange zest or juice (or both) in the filling.


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