Meatballs with Pecorino

27 February 2018 — Dinner

Meatballs with Berkswell


  • 100g breadcrumbs – if using a hard loaf leave the breadcrumbs to soak in water for 2-3 minutes
  • Thyme, sage, mint and parsley – about 70 leaves in total if you’re using fresh leaves, or 3 tablespoons – leave some for garnish
  • 2 garlic cloves
  • 2 large eggs
  • 100g Berkswell Cheese
  • 350g minced beef
  • 350g minced pork
  • Oil for fryling
  • Salt and pepper
  • Mariana Sauce – homemade or shop bought

How to make it

Adding cheese to your meatballs gives them an extra bit of a bite and saltiness. Berkswell is an ideal meatball cheese as it’s sweet and dryish and adds depth of flavour that mozzarella just can’t achieve.

  • In a large bowl, add together the breadcrumbs, beaten eggs, chopped herbs, garlic cloves, salt and pepper, Berkswell, and minced meat
  • Mix well until the mixture is smooth
  • Use a spoon to shape the mixture into balls
  • When ready to fry, heat oil in a pan and fry the meatballs, turning occasionally so they brown on all sides
  • In another pan, heat your mariana sauce and as the meatballs cook, add them to the sauce
  • Cook for a further 35 minutes and serve with a pasta of your choice
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