Serves: 5 to 8

Prep Time: 20 minutes

Cooking: 30 minutes

My meatballs are a little bit different from the classic ones because I like to add some vegetables to the meat. The result is that the mixture will be half meat and half vegetables. I don’t deep fry them and glaze them at the end with a sweet wine.  Loved by kids and adults, they fall like peanuts in your mouth one after another…


500 gr / 1 lb ground meat (half pork, half beef)

1 medium carrot

1 celery stalk with leaves

1 medium onion

1 garlic finely chopped

2 eggs

120 gr / 1/2 cup parmesan cheese

120 ml / 1/2 cup milk

120 ml / 1/2 cup breadcrumbs or two large slices of bread soaked in water

1 cup Marsala or another sweet wine of your choice

salt and pepper

Extra virgin olive oil


Mix carrot, celery, and onion in a food processor until they are finely chopped. In a large bowl combine remaining ingredients, adding enough milk and breadcrumbs (or soaked bread very well squeezed and shredded) until the mixture is soft but not too wet. Add the chopped vegetables to the meat mixture and mix very well with your hands or stir vigorously with a fork.

Shape mixture into flattened balls and roll them slightly in flour. Grease a pan with extra virgin olive oil, then cook at medium heat (not deep fry) the balls. Turn the balls until each side is browned. At the end, when meatballs are cooked, sprinkle sweet wine such as marsala over top and let the alcohol slowly evaporate until the meatballs are nicely glazed.


Recommended Posts