1 lb ground beef
3 T Pecorino Romano*
2 T parsley, chopped
6 T good EVOO*
3 eggs
3 sliced bread, day old works great
1 garlic cloves, minced
Sea salt and fresh ground pepper*
* Available at ATI
Soak the bread in a little water for a few minutes and squeeze dry. Mix the bread, meat, eggs, romano cheese, garlic and parsley together. Season with sea salt and pepper. Shape into balls about the size of a golf ball and roll in a little flour. Brown the meatballs in a skillet with the olive oil until golden brown, about 10 minutes.
Serve meatballs very hot. Great to use in your favorite red sauce on pasta or in a meatball sandwich on ciabatta bread with melted mozzarella cheese!
