Step 1

Combine the pork mince and breadcrumbs in a large bowl and mix thoroughly, using your hands if necessary.

Step 2

Add the egg, Pecorino Romano and Parmigiano Reggiano to the bowl along with a pinch of salt and a generous amount of black pepper. Mix together with the pork and breadcrumbs until everything is combined.

Step 3

Divide the mixture into four equal portions and divide each of those into 4 again. You should have 16 small pieces of mixture which you can now form into round balls.

Step 4

Put your meatballs in the fridge for about 20 minutes. This would be a perfect time to make the tomato sauce.

Step 5

When you’re ready to cook your meatballs, heat about 2tbsp olive oil in a large frying pan or skillet.

Step 6

Place the meatballs in the pan and cook until they have browned all over, moving them around regularly to ensure even cooking.

Step 7

Serve your polpette immediately with a generous amount of tomato sauce. Buon appetito!