The Giant Meatball You Must Try Before You Die

Category:
Appetizer, Entree
Level:
Medium
Prep Time:
1 hour, 30 minutes
Cook Time:
4060 minutes
Yield:
Three 1-pound meatballs or 16 3-ounce meatballs
Ingredients:
1 pound ground Kobe-style beef (or ask your butcher for other high quality ground beef)
1 pound ground veal

1 pound ground pork

3 whole eggs

2 ounces whole milk

1 cup Italian bread, no crust

1/2 cup dry Italian bread crumbs

1/2 cup Romano cheese, grated

1/2 cup Parmigiano Reggiano cheese, grated

2 tablespoons parsley, chopped

2 tablespoons basil, chopped

1 teaspoon sea salt or Kosher salt (adjust to your liking)

1/2 teaspoon black pepper, ground

1/2 cup onions, diced

2 tablespoons garlic, chopped

8 ounces extra virgin olive oil (to saut)

1 quart of your favorite marinara sauce

Instructions:
1. Remove all crust from the Italian bread and cut into small cubes. Soak in milk, then squeeze and discard milk, saving the
bread. Place bread to the side.
2. In a saut pan, heat 4 ounces of olive oil. Sweat down garlic and onions. Season with salt and pepper and set aside.

3. When onions and garlic are cool, squeeze out the excess liquid and combine with all meats and ingredients except for the
marinara sauce. Do not over-mix.

4. Form meatballs. You can make three 1-pound meatballs or 16 3-ounce meatballs.
5. Refrigerate mix for one hour prior to cooking.

6. In an oven-safe saut pan, brown meatballs in the remaining 4 ounces of olive oil. When they are golden brown, remove from
skillet and discard oil.

7. Clean skillet. Put meatballs back in your cleaned skillet and cover with marinara sauce. Slowly bring it up to boil and place in
350 F oven.

8. Cook for approximately one hour for large meatballs and 40 minutes for small meatballs. (Until internal temperature reaches
160 F.)

9. Let cool in sauce. Add to pasta or serve with bread.