What more can we say about this recipe other than it is just like Mamma "Useta Maka" - and we all know you can't better that.

MEATBALLS LIKE MAMMA REALLY DID "USETA MAKA“

You need really good bread – stale. A day or two old for this

In a bowl put some minced veal/beef and minced pork. Your butcher is happy to mince a bit of stewing steak and lean pork shoulder. Season with Salt and Pepper.

In another bowl put in some soft breadcrumbs . Put in half as much in bulk as you have of the meat in the other bowl . Use the crust as well to make your breadcrumbs .

Season the bread with salt and pepper , flat leaf parsley , oregano and finely chopped garlic . Add half as much again of grated parmesan .i.e. if you have ½ cup of breadcrumbs add ¼ cup of parmesan. Add enough eggs to bind

Gently mix the meat and seasoned breadcrumb mixes together. Fry off in a little olive oil a little patty to check for seasoning. Should taste fantastic! The bread keeps the meatballs lovely and soft and tender and ensures they stay like that when you braise them in a tomato sauce with onions. Get good quality tomatoes like the ones we sell in our Salumeria when available.