Sartori® Classic Romano Meatballs
- 1 wedge Sartori® Classic Romano
- 12 oz. ground pork
- 2 slices sandwich bread, cut into small cubes
- 1/3 cup heavy cream
- 2 egg yolks
- 2 garlic cloves, minced
- 1 teaspoon ground fennel seed
- 1 teaspoon dried oregano
- 1 teaspoon salt
- 1 teaspoon pepper
- 12 oz. sweet Italian sausage, casings removed
Preheat oven to 450˚F.
In a food processor, pulse together bread, cream, yolks, garlic and seasonings until smooth. Toss in pork and give it another 5-6 pulses. If your processor has room, add the sausage and pulse it another half dozen times (otherwise, remove half the pork mixture before adding the sausage, pulsing and folding both mixtures together).
Shape mixture into golfball-sized meatballs (pro tip: wet your hands to prevent stickage). Set a wire rack on an aluminum foil lined baking sheet and spray with vegetable oil. Arrange meatballs on rack and bake until browned (about 15 mins.)
Add these to your favorite tomato sauce along with some fresh linguini and a little extra Romano, and you’re set!