23.6 C
New York
Wednesday, May 31, 2023

    Enzo’s Italian Meatballs

    This recipe is from  Chef Nick Novello of  Enzo’s Bistro and Bar in Issaquah, Washington.


    6.75 lbs.Ground Pork
    2.5 Tbsp Kosher Salt
    2.5 Tbsp Fresh Garlic
    1.25 Cups Chopped Parsley
    1.25 cups grated Parmigiano-Reggiano
    1.25 cups grated Romano cheese
    3/4 tbsp Black Pepper
    1 pound focaccia, cubed
    8 cups milk
    7 eggs


    1. Combine ground pork, salt, garlic, parsley, Parmigiano-Reggiano, Romano cheese, eggs and black pepper into bowl and mix.
    2. Soak focaccia for one hour with milk and strain completely. Add to pork mixture. Squish and pull the mixture to combine.
    3. Push mixture flat on a cookie sheet, once it’s not sticky to the touch, place mixture in the fridge to cool for an hour.
    4. Once mixture is cooled, roll into 2-ounce balls.
    5. Cooking Instructions:
    6. Pan fry to start, oil the pan and partially cover the top to brown the meatballs, this should take 10 minutes.
    7. Add the browned meatballs to a marinara sauce of your choice in an oven safe pan.
    8. Bake at 325 for 25 minutes, covered.
    Credit: Foodista

    You may like more


    Get the most important news and analyses for Free.

    Thank you for subscribing.

    Something went wrong.