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Sartori® Classic Romano Meatballs

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  • 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!