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