I know that’s quite a statement, but seriously, these are amazing. Packed with flavour, what makes these meatballs so good is how juicy and moist they are. This secret family recipe not only makes incredible meatballs to eat with pasta, but is the basis of many other recipes in this book. Eat them on their own as an antipasti, stuff into rolls to make meatball subs, use the mix to make ravioli, Italian style meatloaf or just go traditional and eat them like Nonna served them, with my Calabrese ragu to make the best spaghetti and meatballs you’ve had in your life.
This truly is a family heirloom I am lucky to be able to share with you. You can substitute the pork and veal mince for 500g (17½ oz) regular beef or chicken mince if you like. Just make sure the mince is not too lean or they will not be as moist and flavoursome.