Enzo's Italian Meatballs
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.
Yield:
56 meatballs
Added:
Wednesday, November 25, 2020 - 4:40pm
