Readers Digest UK - December 2021

116

MIA’S MEATBALLS

This is one of my daughter Mia’s

favourite recipes, not only to eat but

to make. Often you will find us on a

Sunday morning preparing this dish

together; I have to say it is my

favourite time of the week when that

happens. The meatballs will be the

best you have ever tasted and the

secret is definitely the bread soaked

in milk, it makes them so tender. I

have suggested serving these with

pasta, but it also works well with rice,

or in a panini.

METHOD:

1. Take a medium flat tray and pour in the
   olive oil. Using your fingertips, spread the
   oil all over the tray and set aside.


2. Break the bread into a large bowl and
   pour over the milk. Using your fingertips,
   mix the bread and milk together, to make
   a wet paste. Add the minced meats and
   combine. Now add the parsley, garlic,
   pecorino, 2 tsp salt and ½ tsp pepper,
   crack in the egg and use your hand to mix
   it all together.


3. Divide into 10 large meatballs, rolling
   between your palms for 30–40 seconds
   to become compact. Gently place on the
   prepared tray. Cover with cling film and
   rest in the fridge for 30 minutes (you can
   leave them overnight if you wish).


4. Now for the sauce. Place a large
   saucepan over a medium heat and pour
   in the olive oil. Place in 8 meatballs and

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