esc to dismiss
Italian meatballs



  • 3 slices of white bread, crusts removed, cubed
  • 1/3 cup (80ml) milk
  • 500g (pork) mince
  • 2 cloves garlic, crushed
  • 1 small onion, finely chopped
  • 1/4 cup (15g) chopped parsley
  • 1 egg, lightly beaten
  • 1/4 cup (25g) grated parmesan
  • flour, for coating
  • finely chopped parsley, to serve
  • grated parmesan, to serve


  1. Heat some oil in a frying pan and gently cook the onion until translucent
  2. Soak the bread in a bowl with the milk. Leave for 5 minutes to soften the bread, then squeeze out any excess liquid with your hands
  3. Put the bread in a large mixing bowl with the mince, garlic, onion, parsley, egg and Parmesan. Season well with salt and black pepper. Mix together with your hands until all of the ingredients are thoroughly combined
  4. Form 2 tablespoons of the mixture into balls using wet hands (you will have about 16 balls). Roll the meatballs lightly in the plain flour to coat. Place 1 cm depth of oil in a large heavy-based frying pan over moderate heat. Cook the meatballs in batches for 2–3 minutes on all sides, or until golden brown
  5. Put meatballs into tomato sauce and serve with cooked spaghetti