| Level: | Intermediate |
| Total: | 1 hr 30 min |
| Prep: | 25 min |
| Cook: | 1 hr 5 min |
| Yield: | 6 servings |
| Level: | Intermediate |
| Total: | 1 hr 30 min |
| Prep: | 25 min |
| Cook: | 1 hr 5 min |
| Yield: | 6 servings |
Ingredients
- 2 slices stale white bread, crusts removed
- 1 cup milk
- 1 small bunch flat-leaf parsley, finely chopped
- 1 clove garlic, finely chopped
- 9 ounces minced beef and pork, equal amounts
- 2 fresh eggs
- 2 ounces pecorino, grated
- Salt and freshly ground black pepper
- 1 buffalo mozzarella, drained and chopped into little pieces
- Unseasoned bread crumbs
- Extra-virgin olive oil, for frying
- Tomato sauce, recipe follows
- Serving suggestion: steamed broccoli
- Extra-virgin olive oil
- 1 clove garlic
- 3 (12-ounce) tins peeled cherry tomatoes
Instructions
- Put the bread in a small mixing bowl, cover with milk, and leave to soak.
- Chop the parsley and garlic together. Put meat into a large mixing bowl. Squeeze the milk out of the bread and add to meat. Add parsley and garlic. Use your hands to mix the ingredients. Break eggs into the mixture to bind it. Keep mixing. Add the pecorino. Season with salt and freshly ground black pepper. Shape meatballs by hand, make a hole in the top and insert a small piece of mozzarella. Cover it up and pat meatball into shape. Roll them in bread crumbs. Pour olive oil into a frying pan and when it’s really hot, fry the meatballs for 5 minutes, or until they have formed a crust. Then turn over. When golden brown and crusty on both sides remove the meatballs from the pan and drain on paper towels.
- Add the meatballs to the tomato sauce, cover and cook very slowly on low heat for 45 minutes, until the sauce is reduced by half.
- Pour enough oil into a saucepan to cover the surface. Add garlic and 3 tins of tomatoes, mashing them slightly. Boil the sauce for 5 minutes and simmer for another 3 minutes.
- Cooking Time: 8 minutes
Nutrition Facts
| Serving Size | 1 of 6 servings |
| Calories | 859 |
| Total Fat | 75 g |
| Saturated Fat | 16 g |
| Carbohydrates | 17 g |
| Dietary Fiber | 4 g |
| Sugar | 8 g |
| Protein | 31 g |
| Cholesterol | 136 mg |
| Sodium | 1023 mg |
| Serving Size | 1 of 6 servings |
| Calories | 859 |
| Total Fat | 75 g |
| Saturated Fat | 16 g |
| Carbohydrates | 17 g |
| Dietary Fiber | 4 g |
| Sugar | 8 g |
| Protein | 31 g |
| Cholesterol | 136 mg |
| Sodium | 1023 mg |
Reviews
Delizioso…!
my names Rachael I do not like this this is very disgustang
Excellent dish……and easy enough…….
I’ve made these for my family, and will NEVER try another meatball recipe. They are amazing, and using great meat, organic veges and fresh mozzarella were HEAVENLY. I’m on my way to buy ingredients right now!!
I have been making these meatballs for some time now. EVERYONE just loves them. This is the best meatball recipe I have used. (Sorry mom). I can’t seem to make enough. Very eayt to make and wonderful taste.
I was craving meatballs & saw this episode. I tried out this recipe & loved it! It was a hit with the husband so it must be great!
Love this meatball recipe. I use it all the time and it has replaced my Grandmother’s meatball recipe that we have used for years. Everytime I make these meatballs (and they have been requested at many a parties) everyone raves about them. Thank you for sharing such a wonderful recipe.
ARE YOU KIDDING ME?? THIS IS THE BEST POLPETTE I EVER HAD!!
Best meatballs I’ve ever tasted, let alone made. I substituted the parsley for basil as this is my own personal fave, but either way this recipe is delish!
These are the best meatballs I’ve ever made. I substituted the buffalo mozzarella with shredded mozzarella and they were still wonderful! I definitely be making these again.