Fresco by Scotto’s Signature Meatball

Serves: 10-15 (depending on the size of the meatball)

• 5 lbs ground beef

• 2 cups of FINELY chopped white onions (slowly cooked until tender*)

• 2 cups of breadcrumbs/panko

• 2 cups milk

• 2 Tablespoons salt

• 1.5 tablespoons fine ground black pepper

• 2 cups small diced provolone

• 2 cups small dice bal paese

• 2 cups parmesan grated fine

• 2 eggs whole (cracked and fork mixed)

Method:

1. Soak the breadcrumbs/ panko in milk for at least an hour and should be very soft

2. Onions must be cooked until very tender use canola oil or a blended oil on low/ medium heat until translucent and tender, strain any excess oil (season with salt and pepper)

3. Once those tasks are completed and all other ingredients are mix the entire ingredient list in a bowl mixer with a hook attachment if possible (this allows some air in, so they don’t become tough)*

4. After its been mixed about 10-15 min allow to sit in refrigeration for about an hour, then scoop or hand roll into the portions you wish, place on a baking tray or large flat Sautee pan and get color on all sides

Kitchen tricks:

• We use scoops for consistency and portioning

• When the mix is cold its easier to scoop and form

• Use gloves a little oil to get a perfect round meatball by hand

• Bake in the oven for the most consistent outcome

• Only cook about ½ way in the oven the other ½ in the sauce!

• Serve with your favorite pasta and ENJOY!