2 pounds ground meat mixture (recommended 40-percent beef, 40-percent veal, 20-percent pork)
3/4 cup grated Parmigianino-Reggiano
3/4 cup grated Pecorino Romano
3 tablespoons Italian breadcrumbs
2 tablespoons dried oregano
2 tablespoons chopped fresh Italian parsley
2 tablespoons ground black pepper
Oil, for frying (extra-virgin is the best, but can use any frying oil)
About 1 gallon marinara sauce
Tempura mix, prepared according to package instructions
Grated Pecorino cheese, for serving
This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.
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