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Meatball parm

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Ingredients

  • 5 pound ground beef
  • 2 1/2 pound sweet italian pork sausage
  • 2 1/2 pound finely ground veal
  • 1 pound onion, small dice
  • 4 ounce garlic, minced
  • 1 bunch parsley, chopped
  • 4 bunch eggs
  • 1 quart milk
  • 1 pound italian bread, cubed and slightly toasted
  • 28 ounce grated parm

Preparation

Baking Directions:

For sofrito:1. Sweat garlic in olive oil until soft but not browned.

2.

Add onion and parsley, and cook until onion is translucent.

3.

Cool.

Panada:1. Soak bread in milk for twenty minutes.

Cooking:1. Combine all ingredients and mix by hand in a large bowl.

2.

Portion into 5.75 oz balls.

3.

Shape balls into burger-like patties.

4.

Dredge patties in flour and sear in canola oil on medium high heat, just to brown, not cook through.

5.

Lay seared patties into hotel pan and cover with tomato compote and sprinkle with parm.

6.

Cover and cook at 185 degrees for 45 minutes.

Pick up:1. Spoon 2 oz tomato compote on cooked meatball.

2.

Sprinkle with parm and top with 2 oz sliced mozzarella.

3.

Melt cheese in broiler until browned and bubbly.

4.

Place meatball on a seeded semolina roll.

5.

Garnish with more parm and torn basil leaves.

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