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Meatballs are one of those comfort foods that everybody loves and today I have a secret meatball recipe from one of NYC’s hottest new restaurants. Lavo is a 5 star restaurant and nightclub with locations in Las Vegas and New York City. It can be quite difficult to get a table at these hot spots, however a table is always open when you make these delicious meatballs at home.
What makes these meatballs so special is that they use a mixture of Kobe beef, veal and Italian sausage to give them an incredible flavor. The secret to making a perfectly moist and tender meatball is to not overwork the mixture and the use of fresh breadcrumbs soaked in milk.
At Lavo they serve a huge 1 pound meatball that you can share, but feel free to make individual size portions.
New 5 Star Secret Recipe
1 lb. Kobe, ground beef or freshly ground high quality beef
1 lb. Italian Sausage
1 lb. Veal, ground
6 oz. Onion , diced finely , sautéed gently in extra-virgin olive oil
2 tablespoons Garlic, chopped fine, sautéed gently in extra-virgin olive oil
3 Whole. Eggs
4 oz. Progresso Bread Crumbs, Italian Style
6 oz. Pecorino Romano grated cheese
6 oz. Parmesan Reggiano grated cheese
1 bunch Italian Parsley, chopped fine
1 bunch Italian Basil, chopped
1 tablespoon Sea Salt or Kosher Salt
1 tablespoon Black pepper, table grind
1 cup Whole Milk
1 loaf Pepperidge farm white bread, remove crust
8 oz. extra-virgin olive oil
1 oz. extra-virgin olive oil
1 cup of cold water
32 oz. of your favorite marinara sauce
Remove all crust from the white bread and cut into small cubes and soak in the milk.
Set aside. In a sauté pan heat 1 oz. of olive oil and sauté gently and slowly garlic and onions, season with salt and pepper, set aside.
When onions are cool squeeze out excess liquid.
In a large bowl combine all ingredients except bread and milk mixture and olive oil.
Squeeze out milk from bread, discard milk, Add bread to all ingredients and gently fold and mix together.
Refrigerate meatball mix for one hour.
Line a sheet pan with cling film. Form meatball mix into 3 oz. balls this recipe will yield 20 x 3 oz. meatballs. Place on sheet pan as you go.
Refrigerate until ready to cook to keep their round shape.
In a large sauté pan place the 8 oz. of extra-virgin olive oil and heat.
When oil is hot place meatballs in pan, side to side allow enough space so you can turn them easily and gently.
When all meatballs are evenly browned off remove from pan and set aside.
In a large clean pot arrange meatballs and cover with your favorite marinara sauce and one cup of cold water.
Slowly bring up to a boil and then allow to simmer covered for about 1 hour.
Meatballs should be removed from pot and cook the sauce to the consistency you enjoy.
Serve over your favorite pasta and season with Parmigiano Reggiano and Extra Virgin olive oil.
Source: Good Day NY
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Until Next Time… Be Well!
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