PORK MEATBALLS. This is our family’s recipe beloved by old and young. For parties, I make them small like a walnut and fry them in olive oil , they make great finger food. In any case, Italians tend to eat quite small meatballs, shaped in 2 inches wide by 1 inch thick disks. I use finely minced pork neck which has just enough fat for flavor and texture.
- 300 gr. minced pork
- 2 tabsp parsley finely chopped
- 2 tabsp bread crumbs
- 2 tabsp freshly grated Parmesan
- 2 tabsp milk
- 1 garlic clove minced through a garlic press
- salt and pepper to taste
Mix all ingredients in a bowl. Using wet hands, form mixture into small balls (1 inch diam). Shallow fry or transfer on a baking dish lined with parchement paper and bake at 180 °C (350° F) until golden. They are good like this in their garlicky crunchiness but you can simmer them 10 min in tomato sauce if you wish. Sprinkle with fresh basil leaves before serving.