Chef Lott, of amici 30A, took a few moments to share his delicious meatball recipe with us. It’s not hard to make and you can even freeze and re-heat the meatballs for a meal a few days away.

Photo by Paul Johnson Photography. Fun fact, that big white “cake” to the right is actually a giant wheel of cheese!

What you need:

1/2 pound pork/1/2 pound beef. (80/20 blend)
8 cloves of garlic.
Peropini macchiato w/a rough chop.
8 grams. Flat leaf parsley.
1 egg
Day old bread. (Baguette is ideal)

What to do:

Tear out pieces of baguette and soak in milk.
Mix all other ingredients together (don’t overwork).
Form meatballs. Place on parchment paper. Do not oil the parchment.

Photo by Paul Johnson Photography

Bake at 375-400 degrees for 15-20 minutes

Photo by Paul Johnson Photography. Once removed from the oven, move meatballs to a plate and then spoon the sauce over and around the meatballs.

To serve:

Spoon sauce around meatball. Garnish with fresh rosemary, fresh ricotta and add shaved Romano.