Italian-Style Meatballs with Provolone Piccante

Made with beef and pork blended with fresh garlic, parsley, onion and tomato and Italian Provolone cheese.


  • 35g white bread, cubed
  • 50g milk, to soak
  • 250g minced beef
  • 250g minced pork
  • 1 garlic clove, chopped
  • ½ bunch of parsley
  • 1 onion, chopped
  • Sea salt and freshly ground black pepper
  • 10g tomato puree
  • 2 tbsp olive oil
  • 30g Real Italian Provolone Piccante, grated.


  • Soak the bread cubes in the milk
  • Combine all the ingredients in a mixing bowl.
  • Form the mixture into 25g meatballs
  • Cook in a medium oven at 160'C for 20 minutes, turning regularly.