da Campo Osteria’s Jumbo Meatballs

Serves: 1-2
2 lb. ground beef
2 lb. ground veal
2 lb. ground pork
13 oz. whole milk
4 oz. yellow onion, small dice
2 oz. garlic, minced
8 oz. whole eggs
4 oz. parmesan cheese, grated
8 oz. breadcrumbs
1 tbsp. salt
2 tsp. pepper

2 cans San Marzano plum tomatoes
1/4 cup slivered garlic
4 leaves large fresh basil
1/4 lb. cold unsalted butter
1/2 cup parmesan cheese, grated
1/4 cup olive oil

Meatballs: Sauté onions and garlic until onions are translucent; set aside. Pour milk and eggs over all meat in a large stainless steel bowl. Add grated cheese and breadcrumbs. Add cooked onions and garlic, plus salt and pepper. Mix by hands until evenly mixed. (Do not over mix.) Scale out 8-oz. portions and place in sheet pan to rest in cooler for about 15 minutes. Fry meatballs in a sauté pan until golden brown, using enough oil to submerge halfway; then turn over and cook the other half. Bake until internal temperature reads 150 degrees. Simmer meatballs in Pomodoro Sauce for about 10 minutes. Pomodoro Sauce: Hand-crush tomatoes, leaving them chunky. In a sauce pot (large enough for meatballs), add olive oil and cook garlic until golden brown. Add tomatoes and bring to a simmer, cooking the sauce for about one hour. Finish with butter, cheese and basil; adjust seasoning with salt and pepper.

Steven Acosta, Executive Chef da Campo Osteria
Growing up, Steven Acosta always had a passion for cooking and making people smile through his food. After graduating from culinary school, he honed his skills at various restaurants and resorts throughout South Florida. In 2008, Chef Acosta opened da Campo Osteria as sous chef, and has recently returned to helm the kitchen as executive chef. Located in il Lugano Hotel, da Campo is known for its fresh Italian fare, impressive wine list and gorgeous views of the Intracoastal Waterway.

Tenuta di Nozzole Chianti Classico Riserva
This classic, traditional Chianti from a highly regarded estate has crisp, ripe, red berry and cherry aromas and flavors. Its earthy undernotes are shaped by vibrant, fresh acidity and a backbone of firm, yet elegant, tannins. For more information, visit KobrandWineAndSpirits.com.

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