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    Executive Chef Tony's Recipe

    Ingredients
    • 2 pounds ground pork 
    • 2 pounds ground vela 
    • 8 ounces ground pancetta 
    • 8 ounces ricotta cheese 
    • 8 ounces ciabatta, toasted 
    • 12 ounces whole milk 
    • 5 eggs 
    • 1 bunch parsley, coarsely chopped 
    • Salt 
    • Ground pepper 
    • 4 ounces olive oil 
    • 2 large cans tomatoes, crushed 
    • 1 onion, diced 
    • 4 garlic cloves, chopped 
    • 8 basil leaves 
    • 4 ounces shaved Parmesan cheese

    Directions

    1. In a bowl, combine pork, veal, and pancetta. In another bowl, combine ricotta, toasted bread, milk, eggs, salt, and pepper. Mix well and allow to sit until milk is fully absorbed.
    2. 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.
    3. In a large sauce pot, heat olive oil and cook onion and garlic until golden. Add tomatoes and meatballs and simmer for 2 hours.
    4. Finish with basil leaves and shaved parmesan cheese.