step 1
Cut the crusts from the Bread (4 slices).
step 2
Put the white parts, whole, into the bowl of water.
step 3
Fill the medium size pot with water, dropping the chopped White Potatoes (3) inside. Place it on the stove and leave it to boil at medium heat.
step 4
Once this begins boiling, leave it to cook for 10 minutes.
step 5
Drain the potatoes into a colander, getting rid of any excess water, and leave them to the side. If they are ready well ahead of time, rinse them under cold water for a couple of minutes to stop the cooking process any further.
step 6
Put one of the pans onto the stove at medium heat and drizzle Extra-Virgin Olive Oil (as needed)onto it.
step 7
Chop up Celery (1 stalk) and Onion (1/2) and Carrot (1).
step 8
Add onion, celery and carrot and stir fry until they begin to turn lightly golden, stirring them regularly.
step 9
Once they begin to color, after approximately 5 minutes, add the Tomatoes (4 1/2 cups) one can at a time.
step 10
Stir this through well, letting it cook for another 5 minutes then turn the heat down to low and add half of the Fresh Parsley (1/2 bunch).
step 11
Stir the parsley into the mixture then cover it. Return to stir every so often so all the flavors infuse into the sauce.
step 12
Put the Pork and Veal Mix (1.3 lb) into a bowl and using a fork, press down on the meat with the bottom of it, turning it over and repeating.
step 13
Crack the Farmhouse Eggs® Large Brown Eggs (4) into the mixture, beat them well, and mix them into the meat.
step 14
Chop the Garlic (2 cloves) really fine, and chop up the remaining Fresh Parsley (1/2 bunch) before adding to the mince.
step 15
Add to the pork mince.
step 16
Add Breadcrumbs (1/4 cup) and mix well.
step 17
Grate 150 grams of the block of Parmesan Cheese (1) on top.
step 18
Squeeze all of the excess water out of the pieces of bread.
step 19
Then break each one into small pieces and add it to your meatballs mix too.
step 20
Sprinkle some Salt (to taste) and Ground Black Pepper (to taste) over the top and mix everything together with a fork.
step 21
Now it's time to assemble! Get a palm-full of ingredients (or less, depending on the size you want to make) and roll them into a ball. Make as many meatballs as you can using all of your mixtures.
step 22
By now, your potatoes should be cooked and you can remove the lid from the sauce and add them in. Carefully stir them through and put the lid on again.
step 23
Add Extra-Virgin Olive Oil (to taste) to another non-stick pan and put it on the stove turned on to low heat. Place each individual meatball in the pan and after 1-2 minutes, using a fork, gently nudge each one to make sure it is not sticking to the pan.
step 24
A minute or so later, check that the bottom of the first meatball you dropped in has started to brown. If it has, turn it over (along with all the others) so the other side begins to cook too.
step 25
Once all of the meatballs are brown on both sides, gently lift each one up and put it into the pan with sauce. Keep cooking them on a low heat and instead of mixing the meatballs which you might break, lift up the pan and gently swirl it around. Cook for around 5-6 minutes.
step 26
Then gently turn each one and let them simmer for another 10 minutes.
step 27
Scoop out at least 3 Italian meatballs per sere and simply sprinkle some parmesan cheese on top. Enjoy them with some warm crusty bread on the side…and make sure you have seconds!
