Meatballs with Pecorino

How to make it

Adding cheese to your meatballs gives them an extra bit of a bite and saltiness. Pecorino Toscano 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, Pecorino, 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

Other recipes:

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Poacher cheddar has an earthy and powerful taste that is nuttier than a mature cheddar with overtones of an aged alpine cheese. This flavour, combined with a chilli kick makes a great breadstick!