A timeless Italian classic born from cucina povera wisdom: tender meatballs made from leftover boiled or roasted meat, coated in a golden crust and optionally simmered in a rich tomato sauce. Simple, flavourful, and nothing goes to waste.

Ingredients

• 600 g roast beef
• 6 eggs
• 3 tablespoons fresh bread crumb (the soft inner part of the loaf)
• 3 tablespoons grated Parmesan
• broth
• parsley
• flour
• breadcrumbs
• oil for frying
• salt and pepper

Directions

1. Finely chop the meat with a knife.
2. Soak the fresh bread crumb in broth, then squeeze out the excess liquid.
3. In a bowl, combine the chopped meat with 4 eggs, the squeezed bread crumb, grated Parmesan, chopped parsley, salt and pepper. Mix until you have a soft, cohesive mixture.
4. Shape the mixture into meatballs.
5. Coat each meatball in flour, then dip in the remaining 2 beaten eggs, then roll in breadcrumbs.
6. Fry in hot oil until a golden-brown crust forms on the outside.
7. (Optional) Add crushed tomatoes to the pan and simmer briefly. The sauce will soften the meatballs further and add extra flavour.