Italian Recipe Collection

main course meat

Pork Meatballs in Broth

Ingredients (Yields approx. 30 meatballs)

Instructions

  1. Soak the stale bread in a portion of the room-temperature broth.
  2. Transfer the ground pork to a food processor, then add the soaked bread.
  3. Add the minced herbs and blend for a few seconds, then add the grated Pecorino and pulse again until you obtain a soft yet compact mixture.
  4. Using your hands, shape the mixture into balls about 3 cm in diameter (these quantities will yield approximately 30 meatballs).
  5. Heat a drizzle of extra virgin olive oil in a skillet and place the meatballs inside. Cover with a lid and cook over medium-low heat for 10 minutes, then remove the lid and continue cooking for up to 5 more minutes, gently shaking the pan until they are nicely browned. Season with salt and pepper to taste.
  6. Meanwhile, heat the remaining broth.
  7. Once the meatballs are ready, assemble the bowls with the hot broth and meatballs, then garnish with freshly chopped parsley!