Italian Meatballs

Prep Time 15 mins Cook Time 15 mins

Servings: 4-6

Ingredients

• ½ cup (54 g) fresh breadcrumbs, from 1-2 slices white bread (crust removed)

• ¼ cup (60 ml) milk

• 2 egg yolks

• ½ cup (50 g) grated pecorino Romano cheese

Grated Pecorino Romano

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• 2 garlic cloves, finely chopped or grated

• 1 tablespoon (15 g) Sea Salt

Sea Salt Coarse Trapanese 2.2 lbs

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• 1 teaspoon ground black pepper

Fior di Maiella Peppercorn Trio for Cacio e Pepe

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• 1 pound (450 g) ground beef chuck

• 1 pound (450 g) ground pork, or veal

• ¼ cup grated onion, optional

• ⅓ cup (30 g) chopped parsley, or basil

• Olive oil

Extra Virgin Olive Oil from Umbria

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For Serving:

• Spaghetti

Mancini Spaghetti Pasta

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• Abruzzese Pomodoro Sauce

Abruzzese Pomodoro

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• 3/4 c. freshly grated Parmesan, plus more for serving

• Basil leaves, for serving

1. Put the breadcrumbs in a small bowl and pour the milk over. Let them soak for 5 minutes. Add the egg yolks, cheese, garlic, salt, and pepper to the bowl and mash together to form a coarse paste.

2. Put the beef, pork and onion (if using) in a large bowl and mix with a fork to blend. Add the bread mixture and parsley. Blend everything together well, using your hands, large wooden spoon or large fork. You can also mix in a standing mixer on low speed, just until blended. The meatball mixture can be mixed and refrigerated 2 days ahead of shaping and cooking.

3. To form the meatballs, use a ¼-cup measuring cup or cookie scoop to portion the mixture and roll lightly into balls.

4. To cook on the stovetop, pour enough oil into a large skillet to coat the bottom and place over medium-high heat. When the pan is hot, add as many meatballs as will fit in the pan without crowding. They should sizzle as soon as they hit they pan or the pan isn’t hot enough.

5. Brown the meatballs on all sides. Cover the pan, lower the heat and continue cooking and until the meatballs are firm and cooked through (165 degrees F on a instant thermometer), which should take about 15 minutes total. Repeat the frying with remaining meatballs, pouring out the oil and adding a fresh layer.

6. Finish cooking in tomato sauce after browning the meatballs. Transfer them from the skillet to a simmering pot of pasta sauce. Cook 10-12 minutes. Serve over cooked spaghetti and top with grated cheese and basil. Buon Appetito!

Recipe Notes: Family Style Food