Serves: 6-10
Ingredients:
12 oz (¾ loaf) White Bread
3 cups Milk (Whole)
To taste Salt (Iodized)
To Taste Black pepper (table grind)
1 cup Parmesan Cheese
1 oz wt. Basil (fresh, chopped 3/8” no stem)
4 lbs Ground beef or pork or sausage
Procedure:
• Tear bread in to small pieces approx 1". In a large bowl, combine milk and bread. Mix together by hand, making sure bread is completely dissolve in milk to form a soupy paste like consistency. Add salt, pepper, cheese, basil and mix. Refrigerate for at least 1 hour before next step.
• Gently mix in meat making sure everything is evenly mixed.
• With slightly wet hands form 4 oz wt. balls. Place on baking sheet lined with parchment paper and bake at 400° for approximately 20 minutes until medium brown and an internal temperature of 160°.
• Place meatballs in oven proof dish, top with favorite marinara sauce cover with mozzarella cheese and bake until cheese is brown & bubbly. Approximately 3 minutes at 450°.
Recipe Author: Chef Kenny Bowers
Chef's Background: Developer and builder of independent restaurant concepts.
Owner of Kenny’s Wood Fired Grill in Addison.
Owner of Kenny’s Burger Joint in Frisco.
Owner of Kenny’s Italian Kitchen in Addison.
Popular guest on local television programs.
Original Photograph By: Chef Kenny Bowers/typeadesign.com
Photograph Retouched By: Recipe Spy
Restaurant: Kenny’s Italian Kitchen, 5100 Belt Line Rd, Ste 764, Addison, TX
Source: http://typeadesign.com/Samples/TypeADesign_Flavor-recipe-0411.pdf