Extra tender meat balls

Yields: 2 | Cooking Time: 30Min | Difficulty Level: Easy

The secret for extra tender meat balls is, first of all, the choice of the ground meat: I like to mix beef meat with pork meat, which has a bit of fat. I don't use the egg white because it would make meatballs to tough. Add just the Yolk and if you need more liquid add some milk. Enjoy!

La Mozzarella in Carrozza - Extra tender meat balls


- Cut bread into small pieces and plunge them into the milk.

- Meanwhile add to the ground meat all the other ingredients . Squeeze the milk from the bread and add it into the meat mixture. Mix until just combined.

- Cover the bowl with some film wrap and let it chill in the fridge for about 30 min.

- Shape mixture into small meatballs and stir fry in a large pan until slightly golden. Add the tomato sauce and two glass of boiling water. Simmer until the sauce will thicken. 

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    ~ 200g ground meat (beef and pork)

    ~ 1 Yolk

    ~ 30g Bread

    ~ 30g Grated cheese

    ~ Milk

    ~ Parsley, chopped

    ~ Salt, Pepper

    ~ 300ml Tomato sauce

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