Recipes from Chef Tony's Kitchen
DiSalvo Family Meatball RecipeTotal Time: 2.5hrs
Active Time: 30mins
Makes 40 servings
2 pounds ground pork
2 pounds ground vela
8 ounces ground pancetta
8 ounces ricotta cheese
8 ounces ciabatta, toasted
12 ounces whole milk
1 bunch parsley, coarsely chopped
4 ounces olive oil
2 large cans tomatoes, crushed
1 onion, diced
4 garlic cloves, chopped
8 basil leaves
4 ounces shaved parmesan cheese
- In a bowl, combine pork, veal, and pancetta. In aother bowl, combine ricotta, toasted bread, milk, eggs, salt, and pepper. Mix well and allow to sit until milk is fully absorbed.
- Fold bread mixture into meat and add parsley. Shape in to 2 oz. balls and lay out on a parchment lined sheet pan with an inch of space between each meatball. Bake in a 400˚F oven for 15 minutes or until golden brown.
- In a large sauce pot, heat olive oil and cook onion and garlic until golden. Add tomatoes and meatballs and simmer for 2 hours.
- Finish with basil leaves and shaved parmesan cheese.