Often considered an appetizer or a common second course, meatballs once represented a luxury, when meat was eaten only once a week: on Sunday.

For these reasons, meatballs have remained in the Apulian tradition as a typical Sunday lunch or a festive day. There are many variants of the classic recipe of meatballs.

Some prefer them with pecorino cheese instead of the common cheese, others love them spicy and strong, then there are the lovers of the classic recipe who eat them simple, without too many flavors fused together. In the recipe that we propose today we will describe step by step how to get delicious and unmissable fried meatballs.





  • 1 cup of minced meat (i use veal and pork)
  • 2 buns (only crumbs)
  • 1 cup of white wine
  • 2 eggs
  • 1/2 cup of Parmigiano Reggiano cheese
  • 1/4 cup of Pecorino Romano cheese
  • parsley to taste
  • salt and pepper to taste
  • frying oil to taste (extra virgin olive oil)




For the preparation of these delicious fried meatballs start by soaking the bread crumbs in wine (for a lighter alternative at this stage use water).

Add the meat and eggs to the breadcrumbs and mix with your hands.

Then add salt, pepper, parsley and cheese.

Mix everything with your hands until you get a soft mixture.

Let it rest for a while and then form small balls of the size you prefer.

Fry them in hot extra virgin olive oil.

Let your balls brown on all sides and then place them on absorbent paper so that they lose the excess oil.


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