One of the biggest & earliest influences on my love for food came from spending time in the kitchen with my grandma, learning how to cook. Those influences carry through into my cooking today, and I love being able to share a little piece of her through my menus at the Bistro. This time of year is all about spending time with family & friends, so take a recipe out of our book and make a pot of meatballs for your loved ones!
• 2 1/4 pounds ground beef chuck
• 2 pounds ground boneless pork butt
• 1/2 pound pancetta, ground or finely chopped
• 1 1/2 cups Spanish onion, finely chopped
• 2 1/2 tbsp minced garlic
• 5 whole eggs
• 1 bunch chopped parsley
• 1/4 cup Parmesan Reggiano
• 1/2 cup focaccia bread crumbs
• 5 tbsp black pepper
• 4 tbsp salt
• chicken stock
• marinara sauce
Combine the ground meats in a large bowl. Cook oil, garlic, and onion on low heat until tender. Let mixture cool. In a separate bowl, mix the garlic & onion mix, eggs, bread crumbs, parsley, salt & pepper. Combined with meats by hand until evenly incorporated. Roll mixture into 2.5 oz balls. Place in pan with sides, add stock and sauce so that three quarters of the meatballs are covered. Bake in 425° oven until fully cooked, about 18-20 minutes. Yields 30 meatballs.