Meal

Tiny Meatballs with Zanetti Pecorino Romano by Julia Ostro

Bring the flavours of Italy to your table with Julia Ostro’s Tiny Meatballs with Zanetti Pecorino Romano. Delicate bite-sized pork and beef meatballs are enriched with the bold, savoury character of Zanetti Pecorino Romano, then simmered in a rich tomato sauce with white wine, fresh herbs and bay leaves. Tossed through your favourite pasta and finished with a generous shower of freshly grated Zanetti Pecorino Romano, this comforting dish celebrates the cheese’s distinctive salty, nutty flavour and exceptional grating quality.

Perfect for family dinners or entertaining, this classic Italian-inspired recipe showcases how Zanetti Pecorino Romano elevates everyday cooking, adding depth, richness and authentic taste to every bite. Enjoy a true taste of Italy with a simple yet unforgettable pasta dish.

20 Minutes

4-6

Medium

4-6

medium

Ingredients

Ingredients:

500 g fresh pasta of your choice
Tomato sauce
3 tbsp extra virgin olive oil
4 shallots, finely chopped
3 stalks of parsley
150ml dry white wine
800g canned whole peeled tomatoes
2 fresh bay leaves
Sea salt and pepper

For the Meatballs:

250g pork mince
250g beef or veal mince
1 egg, lightly beaten
60 g grated Zanetti pecorino
½ tsp freshly grated nutmeg
Sea salt and black pepper
2-3 tbsp extra virgin olive oil
Zanetti pecorino, to serve

Cooking Instructions

Prepare the sauce

01
For the sauce, warm the olive oil in a large pan over a low-medium heat. Add the shallots, parsley stalks and a good pinch of salt and gently cook until they are soft and just beginning to colour (around 10-12 minutes), stirring occasionally. Pour in the wine and scrape the bottom of the pan to lift any caramelised bits. Pour in the tinned tomatoes along with 200ml of water and add in the bay leaves. Season with salt and pepper and bring to a simmer. Reduce the heat to low-medium and gently simmer the sauce for 30-40 minutes.

Prepare the meatballs

01
Make the meatballs by mixing all of the ingredients together in a large bowl. Roll into tiny meatballs, the size of hazelnuts. Heat a large pan over a high heat and add 1 tbsp of olive oil. Brown the meatballs in batches, shaking the pan to turn them over. Cook until browned and mostly cooked through.

Combine and serve

01
Remove with a slotted spoon and drain on a plate lined with absorbent paper. Add to the tomato sauce and stir though. Cook the pasta in a large pot of salted boiling water until al dente. Drain the pasta, reserving 1 cup of the cooking water. Add the pasta to the pan with the sauce and as much cooking water as needed to help coat the pasta. Simmer the pasta and sauce together for a few minutes until slightly thickened again and the meatballs are fully cooked through. Serve with plenty of freshly grated Zanetti pecorino romano.

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