Baked Meatballs with Pecorino Romano

Baked meatballs with Pecorino Romano are a delicious twist on the classic meatball recipe, where the Pecorino adds a rich and savory flavor. Here’s how to make them.

Ingredients

• 500 g of ground meat (beef or a mix of beef and pork)
• 100 g of grated Pecorino Romano
• 1 egg
• 1 clove of minced garlic
• 80 g of bread crumbs
• 2 tablespoons of milk
• 1 teaspoon of chopped parsley
• Salt to taste
• Black pepper to taste
• Olive oil to taste

Preparation

1. Preheat the oven to 200 °C.
2. In a large bowl, mix the ground meat with Pecorino Romano, egg, minced garlic, parsley, salt, and pepper.
3. Add the bread crumbs and milk, then mix well until you have a homogeneous mixture. If the mixture is too dry, add some more milk; if it’s too wet, add some more bread crumbs.
4. Shape the meat mixture into walnut-sized balls, compact but not too hard.
5. Arrange the meatballs on a baking sheet lined with parchment paper, leaving some space between each one.
6. Drizzle the meatballs with a bit of olive oil.
7. Bake the meatballs for about 20-25 minutes, or until they become golden and crispy on the outside.
8. Halfway through cooking, you can turn the meatballs to ensure they brown evenly.

Trivia

Despite its simplicity, Pecorino Romano can transform this recipe into something special thanks to its bold and slightly spicy flavor. This cheese is a characteristic element of central-southern Italian cuisine, particularly from Lazio, and is traditionally made from sheep’s milk. Its intense flavor is the result of a long aging process.

Remember to serve the meatballs hot, perhaps accompanied by a fresh tomato sauce or a side dish of seasonal vegetables to balance the flavors.