The perfect Italian meatballs

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Step 1

1. Add to the meat mixture, the breadcrumbs, garlic, parsley, grated cheese, salt and pepper and mix together with your hands. ( Add the currants if using) Don’t over mix – just pull it together. Over mixing toughens the meat.

Step 2

2. Crack two eggs and add to the mixture. Mix together gently with your clean hands – just to moisten.

Step 3

3. Clean your hands and wet them to roll the meatballs. Repeat wetting them if needed. You can roll any size you need – large or small for soup or lasagna.

Step 4

4. Now you can fry them in olive oil as I recommend or bake them at 350 degrees. If you fry – they will be more moist. If you bake, be careful not to over cook as they will be hard – not more than 12 minutes – then finish in sauce.

Step 5

5. For frying – brown them on all sides. Keep them moving in the oil for just a few minutes (about 6 min. depending on the heat) and then place them in your sauce to cook completely. If you want to – after browning you can bake them at 350 for about 5 minutes but you don’t have to if using them in sauce. You can also freeze them.