In a shallow bowl, soak the bread cubes in enough water to cover. Remove the bread cubes and squeeze by hand to wring excess moisture. It is very important to get them very dry.
In a large bowl, combine the bread, beef, eggs, garlic, pecorino, parsley, pine nuts, salt, and pepper and mix by hand to incorporate bread into meat. With wet hands, form the mixture into 12 to 15 meatballs, each of a size somewhere between a tennis ball and a golf ball.
In a large, heavy-bottomed skillet, heat the oil until almost smoking. Add the meatballs, working in batches if necessary to avoid overcrowding the pan, and cook until deep golden brown on all sides, about 10 minutes per batch. Finish cooking in tomato sauce. Serve warm or at room temperature.
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|Serving Size: 1 Serving (246g)|
|Recipe Makes: 6 Servings|
|Calories from Fat: 297 (45%)|
|Amt Per Serving||% DV|
|Total Fat 33g||44 %|
|Saturated Fat 8.6g||43 %|
|Monounsaturated Fat 15.5g|
|Polyunsanturated Fat 5.1g|
|Cholesterol 156.5mg||48 %|
|Sodium 748.2mg||26 %|
|Potassium 483.9mg||13 %|
|Total Carbohydrate 57.9g||17 %|
|Dietary Fiber 3.5g||14 %|
|Sugars, other 54.4g|
|Protein 30.9g||44 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 657
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