Meatballs with Pecorino Romano

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Floridia Pecorino Romano is a natural cheese manufactured from fresh pasteurized cow’s milk. This cheese is a drum-shaped wheel, firm in texture with a hard to very hard body. Matured for a minimum period of 8 to 12 months, where it develops its characteristic sharp tangy flavours. The rind varies in colour from pale straw to dark yellow in appearance depending on the age of the cheese. It may have a protective coating or oil. Floridia Pecorino Romano is ideal for grating and spicing up many Italian style dishes.

Salty, with a fruity tang that becomes steadily more robust
Pale straw to dark yellow
Hard to very hard
Shop product
  • 500g minced lamb
  • 2 cups fresh breadcrumbs
  • 1 cup (80g) finely grated FLORIDIA CHEESE
  • Pecorino Romano
  • ¼ cup chopped parsley
  • 2 tablespoons chopped mint
  • 1 teaspoon paprika
  • 2 eggs
  • 2 tablespoons olive oil
  • Finely grated FLORIDIA CHEESE Pecorino Romano, extra, for serving
  • Chopped parsley, extra, for serving
  1. Place the lamb, breadcrumbs, 2/3 cup of the Pecorino, the herbs, paprika and eggs in a bowl and mix to combine. Shape 1 tablespoon amounts into meatballs.
  2. Heat half of the oil in a large frypan and cook half of the meatballs for 5 minutes or until evenly browned. Transfer to an ovenproof dish and repeat with remaining meatballs.
  3. Sprinkle remaining Pecorino over the meatballs and bake in a 180oC oven for 10 minutes or until cooked through. Serve sprinkled with extra Pecorino and parsley.

Head office & Factory outlet:

Floridia Cheese Pty Ltd
327 Settlement Road 
Thomastown 3074 
Victoria, Australia

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