• 8servings
  • 30minutes
  • 614calories

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Nutrition Info . . .

NutrientsProteins, Lipids, Carbohydrates, Cellulose
VitaminsA, B2, B3, B9, B12, H, C, D
MineralsZinc, Copper, Natrium, Fluorine, Chromium, Calcium, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 450g minced beef

  2. 225g minced veal

  3. 225g minced pork

  4. 2 cloves garlic, finely chopped

  5. 2 eggs

  6. 120g freshly grated Pecorino Romano cheese

  7. 1 1/2 tablespoons chopped Italian flat leaf parsley

  8. salt and ground black pepper to taste

  9. 90g stale ciabatta bread, crumbled

  10. 350ml lukewarm water

  11. 250ml olive oil

Instructions Jump to Ingredients ↑

  1. Combine beef, veal and pork in a large bowl. Add garlic, eggs, cheese, parsley, salt and pepper.

  2. 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.

  3. 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.)

  4. Place cooked meatballs into a tomato-based pasta sauce and cook for 15 more minutes.


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