Recipe courtesy of Gerard Renny


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  • Level: Easy
  • Total: 30 min
  • Prep: 20 min
  • Cook: 10 min
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1 cup cubed stale bread (Italian bread)

Milk for soaking the bread

1 pound lean ground beef, such as sirloin

3 cloves garlic, minced

1/2 cup minced fresh parsley leaves

1/2 cup freshly grated Romano cheese

2 large eggs

Salt and freshly ground pepper

3 tablespoons olive oil


  1. In a small bowl, combine the bread with enough milk to just cover and let the bread soak for 10 minutes. Squeeze dry and chop fine. In a bowl, combine the bread with the meat, garlic, parsley, Romano cheese, eggs, and salt and pepper to taste. Form into 12 to 14 meatballs, about 2 1/2 inches in diameter, and chill until ready to cook. In a large saucepan or casserole set over moderate, heat the oil until hot. Add the meatballs and cook them until they're browned on all sides, 5 to 7 minutes.