My Dad's Meatballs
1kg pork & veal mince
3/4 cup freshly grated Pecorino or Romano cheese
1/4 cup parsley finely chopped
Salt & Pepper
4 eggs
2 cups multigrain breadcrumbs
3/4 cup multigrain breadcrumbs extra for coating
Canola oil for frying
Method
Add mince to a pan and cook off over medium heat until lightly browned.
Drain away excess fat and add meat to a large bowl.
While meat is hot add salt, pepper, cheese and parsley, stir through and leave to cool.
When mince is only slightly warm add the eggs and 2 cups of breadcrumbs, using your hands mix well.
Form about 3 tablespoons into balls, using your hands to mould as you roll, the mixture may be sticky so it's a good idea to using food preparation gloves.
Set meatballs aside until all rolled.
Re-roll meatballs in extra breadcrumbs to coat, place on a plate, cover and refrigerate for at least 1 hour (a good idea is to prepare them in the morning or even the night before).
Heat oil and gently fry meatballs, turning so they brown on all sides.
Drain on paper towels, serve as is or with a simple tomato sauce.
NOTES
These are the best meatballs you will ever taste, another way to cook them is by eliminating the breadcrumb coating and cooking them directly in a tomato based sauce, served with mashed potatoes on the side.
Also the traditional way my dad made them was to add 1/2 cup of sultanas that had been soaked in Grappa ( an Italian liquor) to the mince mix, when cooked the flavour is amazing.