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This Italian meatball recipe is served with a simple tomato sauce – just as it should be. Using Pecorino Toscana and Parmesan in the meatball mix adds bags of flavour to this traditional Italian recipe.
To begin, place the breadcrumbs and milk in a bowl and leave to soak for 10 minutes. After this time, remove the bread and squeeze out any excess liquid
2
In a large bowl, combine the mince, half of the parsley, the garlic, cheeses and eggs, mixing well with your hands. Season with salt and pepper, add the soaked breadcrumbs and mix well
3
Using your hands, shape the mixture into round meatballs, each about 2cm in diameter
4
Add the oil to a large frying pan and place over a medium heat. Once hot, add the onion and sweat for 2–3 minutes until soft but without colour. Add the meatballs to the pan and fry for 5–6 minutes, turning often until evenly coloured on all sides
5
Add the wine to the pan and cook down until it has entirely evaporated. Pour in the tinned tomatoes and simmer for 20–25 minutes – after this time the meatballs will be cooked through and the sauce will have thickened nicely. Sprinkle with the reserved parsley and serve
Eataly: Contemporary Italian Recipes, published by Phaidon, is the comprehensive cookbook on Italian food, inspired by the world's most beloved Italian food stories.