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.
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.
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.
Bake at 375-400 degrees for 15-20 minutes
Spoon sauce around meatball. Garnish with fresh rosemary, fresh ricotta and add shaved Romano.