Get ready to recreate perfectly tender and flavourful classic Italian meatballs. These golden delights—made with a blend of minced meat, Parmigiano, breadcrumbs and fresh parsley—are simple, yet irresistibly delicious. Fried to crispy perfection, they can be served as an appetizer or with your ragù. Paired with pasta or enjoyed on their own, these traditional meatballs bring warmth and nostalgia to every meal.

Ingredients

• 1.8 kg minced meat (any mix of beef, veal and/or pork)
• 150 g Parmigiano cheese, grated (extra for serving)
• 150 g breadcrumbs
• 3 eggs
• 250 ml milk
• Salt and pepper, to taste
• fresh parsley, chopped, to taste
• 1 l vegetable or sunflower oil for frying

Instructions

• In a large bowl, use a fork to loosen the minced meat. Add the grated Parmigiano and breadcrumbs, mixing gently.
• Crack the eggs into the mixture, toss in the fresh parsley and pour in the milk. Season with salt and pepper to taste. Mix evenly with your hands until fully combined.
• Roll small chunks of the mixture into golf ball-sized meatballs, gently shaping them in the palms of your hands to prevent sticking. Place the meatballs on a parchment-lined baking sheet.

• Heat oil in a large frying pan over medium-high until it begins to smoke lightly. Carefully place the meatballs in the pan, ensuring there is space between them.
• Use a skimmer or spatula to gently turn the meatballs, frying until golden brown on all sides.

• Once cooked, transfer the meatballs to a bowl lined with paper towels, sprinkling a pinch of salt over each batch.

Serve the meatballs warm or with your ragù.