No meatball is complete without Locatelli. Pleasantly sharp and flavorful, it adds the big Italian flavor to your recipe.
Prep Time 15 mins
Cook Time 15 mins
- 2 lbs ground meat mixture of beef, veal and pork
- 1/2 cup (4oz) Locatelli Pecorino Romano Cheese grated
- 1 tbsp Italian parsley fresh, chopped or 1/2 tsp dry parsley
- 2 eggs
- 8 oz Italian seasoned breadcrumbs
- 2 cups milk
- 1/4 cup olive oil extra virgin
- 1/2 cup canola oil
- 3 cloves garlic
- 1 tsp salt
- 1 tsp pepper
In a large bowl, combine ground meat, Locatelli Pecorino Romano cheese, eggs, parsley, garlic, salt, pepper, breadcrumbs, and milk. Mix with your hands until ingredients are blended together.
Shape the mixture into 2-3 inch balls as desired. (Remove garlic, add to cooking oil)
Combine olive oil and canola oil in large skillet. Heat oil and add meatballs to skillet, leaving space between so meatballs can cook evenly. Be sure to keep rotating meatball so not to burn and cook evenly until meatball is slightly crisp on the outside. Cook meatball for 6-8 minutes.
Remove meatballs from skillet and add to prepared tomato sauce.
Makes 16-20 meatballs
Keyword beef, meatball, Pecorino Romano