Beef, lemon and pecorino meatballs and favorite TV characters

As I finished watching season 5 of Sons of Anarchy, I started thinking about favorite characters in TV series – I have some favorites myself, characters I supported and cheered for (or still do) even if they’re not the nicest people around (hello, Walter White). :)

When it comes to SoA, for instance, it is agonizing to have a favorite character – let’s just say that Kurt Sutter and George R. R. Martin could easily be best friends – but even so Chibs is the one I like the most, I just adore him and his accent. <3 Samantha Jones and Peggy Olson are my favorites in SATC and Mad Men, respectively, and although everyone in Seinfeld was really funny George Costanza was and will always be my #1. :)


Do you have favorite TV characters? I would love to hear about it.


I have favorites when it comes to food, too: meatballs have a very special place in my heart, and the hubby loves them too. I am always interested in trying new meatball recipes, especially ones with a twist like Ottolenghi’s leek meatballs I made the other day. The ones I bring you today are delish, very easy to make, and here the cheese acts both as seasoning and binding agent – no need to add breadcrumbs and eggs. I served them with tomato sauce and Andrew Carmellini’s polenta because it was a very cold day, but I am sure the meatballs would be great as a snack with a bit of Tabasco and a glass of very cold beer on a summer day.

A bit of a warning, though: all that cheese melting in the oven will smell so good you’ll want to dive in as soon as the meatballs are ready – trust me on that. :)

Beef, lemon and pecorino meatballs
slightly adapted from the delicious Olive magazine

400g beef mince
½ red onion, grated
1 garlic clove, minced
finely grated zest of ½ lemon
handful fresh oregano leaves, chopped
30g finely grated pecorino
salt and freshly ground black pepper – I used ½ teaspoon of salt, be careful because pecorino is already salty

Preheat the oven to 200°C/400°F. Line a large baking sheet with a double layer of foil. Brush the foil with vegetable oil.
Place the beef, onion, garlic, zest, oregano, pecorino, salt and pepper in a large bowl and mix to combine (I prefer to use my hand to do that). Shape mixture into balls (the job becomes easier if you lightly wet the palms of your hands). Place the meatballs onto the prepared sheet and bake until golden and cooked through (about 20 minutes).
Serve with tomato sauce or whatever strikes your fancy. :)

Makes about 18