Chef Federico Alessandri © 2024


In a bowl put the stale bread with the milk and let it go soft. In another bowl add all the ingredients, wring the milk from the bread and add it to the rest of the ingredients. With your hands, work and combine ingredients with the mixture, then form the shape you like the best. Meatballs can be a big or small round shape, or even oval or square.

How to cook the meatballs:

In tomato sauce -


Mother sauce ( tomato sauce) -15 ounces
Vegetable stock -3,5 ounces
Extra virgin olive oil
White wine


In a pan add 4 tablespoons of extra virgin olive oil, and once hot add the meatballs and sear. Then sprinkle with half glass of white wine and wait until the alcohol evaporates. Now add the tomato sauce ( pre heated ) and keep cooking on a gentle flame. When you see the sauce is reducing too much, and is getting too thick- add some stock. The meatballs need to cook for long time : even 2 hours (it depends of the size of the meatballs).

Deep fried


Peanut oil
All purpose flour
Eggs- beaten
Bread crumbs


Notice: if you want to deep fry the meatballs don’t make them too big!
Heat the oil and bring it to 356 fahrenheit degrees, meanwhile roll the meatballs first in the flour then in the beaten eggs and then in the bread crumbs. Now deep fry !

With white wine


White wine- 1 glass
All purpose flour
Butter -1,7 ounces
Vegetable stock - 3,5 ounces


Heat the butter in a pan, roll the meatballs in the flour and then cook them. The flour and the butter will create a roux (a thickener), so once the meatballs are seared, add the wine and wait until the alcohol evaporates. Keep cooking and adding the stock for about 2 hours.

• Ingredients for 4 people

• Minced veal -7 ounces
• Minced beef - 5 ounces
• Sausages -1,8 ounces
• Parmigiano- 0,7 ounces
• Pecorino - 0,5 ounces
• 2 Shallots
• Mix of minced fresh herbs ( thyme , rosemary, oregano and parsley )
• 1 egg
• Stale bread 2,8 ounces
• Milk
• Salt
• Black pepper
• Garlic finely minced ( if you like, and i know you like it! )

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