Ingredients
- 600g Well Hung AngusPure premium beef mince
- 400 g Well Hung free range pork mince
- 1 tbsp Olive Black olive oil
- 4 eggs
- 2 medium onion diced
- 10 cloves of garlic, minced
- 2 slices of ciabatta, soak it in milk or water until moist and then squeeze out excess moisture
- 2 bunches of fresh parsley or other favourite herbs finely chopped
- 5 cups of grated pecorino or parmesan cheese
- salt and pepper
- Favourite tomato or marinara sauce
- fresh ricotta
- fresh basil for garnish
Method
- In a small frypan, add 1-2 tsp olive oil and saute onions and garlic until soft. Put to one side and let cool.
- Place all ingredients into one mixing bowl. (Mince, eggs, cheese, bread, herbs, salt, pepper, onions and garlic.)
- Mix well and form 6 meatballs, they’ll look about the size of a tennis ball.
- Place on a baking sheet lined with parchment and cook them until set at 180 degrees for around 20 minutes or so.
- Remove and place meatballs into their own individual baking dish.
- Drench with sauce and top with romano cheese and finish baking in the oven at 180 degrees until internal temp reaches 70 degrees.
- Add a generous amount of additional warmed sauce, a dollop of fresh ricotta on top, a drizzle of olive oil, a sprinkling of pecorino or parmesan and some fresh chopped basil.
- The meatballs can be served with a green salad and your favourite sliced italian bread, (rub the bread with garlic and drizzle with olive oil and place under a grill or in a 200 degree oven until nice and golden) or your favourite pasta.