Enzo's Italian Meatballs
By: Sheri Wetherell
Published: Wednesday, November 25, 2020 - 4:40pm

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.

About

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