Cured ham meatballs are a traditional Tuscan no-waste recipe: made with chopped ham, stale bread and cheese, they make an appetizer or main course that everyone loves. The ham provides plenty of saltiness, so salt should only be added if needed. Here you’ll find the recipe, the oven-baked version and some tips to stop them from falling apart.
🥓 Ingredients for about 20 meatballs
- 200 g cured ham, from our Cured Ham Slices
- 150 g crustless stale bread
- Milk, as needed to soften the bread
- 2 eggs
- 50 g grated Pecorino Toscano DOP
- 1 bunch of parsley
- Black pepper
- Breadcrumbs for coating
- Vegetable oil for frying, or extra virgin olive oil for the oven-baked version
👨🍳 Method
- Soak the bread in milk for 10 minutes, then squeeze it well in your hands.
- Chop the ham with a knife or use a food processor in short bursts: it should remain in small pieces, not become a paste.
- Mix together the bread, ham, eggs, pecorino, chopped parsley and a grind of pepper. Taste before adding salt: usually none is needed.
- Chill the mixture in the fridge for 20 minutes: it will firm up and the meatballs will hold their shape better.
- Shape the meatballs to the size of a walnut and coat them in breadcrumbs.
- Fry in hot oil for 3–4 minutes, turning them over until golden. Drain on kitchen paper.
🔥 Oven-baked version
Arrange the meatballs on a baking tray lined with parchment paper, drizzle with a little extra virgin olive oil and bake at 200°C for 15–20 minutes, turning them halfway through. They will be less crispy but lighter.
💡 Tips
- If the mixture is too soft, add a tablespoon of breadcrumbs. If it is too dry, add a splash of milk.
- You can also use the less uniform parts of the ham slice near the rind: they are perfect chopped up.
- Serve them hot with a light mayonnaise or cold as an appetizer, alongside a platter of Tuscan cured hams.
❓ Frequently asked questions
Can they be prepared in advance?
Yes. You can shape the meatballs and keep them covered in the fridge until the next day, then cook them when ready.
Do cured ham meatballs need salt?
Usually no: cured ham and pecorino are already salty. Taste the mixture before adding any.
Which ham should I use?
A flavourful cured ham, such as Tuscan ham. Buying it in slices allows you to chop it with a knife and use the less uniform parts too.