Polpette con Pecorino

Sicilian Meatballs

These meatballs are tasty in risotto, but we like them best in this pan ragout with artichokes, peas, tomatoes, and lemon zest. The pecorino cheese adds a little crunch and salt to the mixture, but be careful when browning the meat as the cheese has a tendency to burn.


  • 1 pound ground pork
  • ¾ cup grated pecorino cheese
  • 1 cup fresh breadcrumbs
  • 6 tablespoons chopped fresh parsley
  • 1 teaspoon salt
  • teaspoons freshly ground pepper
  • ½ cup olive oil


Combine all the ingredients except the oil in a mixing bowl and mix with your hands until blended. Shape into thirty- two -inch meatballs.

Heat ¼ cup oil in a large sauté pan over high heat. Add as many meatballs as will comfortably fit in the pan and brown on all sides until cooked through but not dry, 5 to 6 minutes. Remove from the pan with a slotted spoon. Repeat with the remaining meatballs, adding oil as needed.