{"id":32707,"date":"2012-10-18T11:18:54","date_gmt":"2012-10-18T15:18:54","guid":{"rendered":"https:\/\/offmetro.com\/ny\/?page_id=32707"},"modified":"2012-10-18T11:35:35","modified_gmt":"2012-10-18T15:35:35","slug":"recipe-for-lavos-kobe-meatballs","status":"publish","type":"page","link":"https:\/\/offmetro.com\/ny\/recipe-for-lavos-kobe-meatballs\/","title":{"rendered":"Recipe for Lavo&#8217;s Kobe Meatballs"},"content":{"rendered":"<div><strong><a href=\"https:\/\/offmetro.com\/ny\/wp-content\/uploads\/2012\/10\/169023_189836257705402_7908846_n.jpg\"><img decoding=\"async\" class=\" wp-image-32708 alignleft lazyload\" title=\"kobe meatballs\" src=\"data:image\/gif;base64,R0lGODlhAQABAIAAAAAAAP\/\/\/yH5BAEAAAAALAAAAAABAAEAAAIBRAA7\" data-src=\"https:\/\/offmetro.com\/ny\/wp-content\/uploads\/2012\/10\/169023_189836257705402_7908846_n.jpg\" alt=\"kobe meatballs\" width=\"300\" height=\"199\" \/><noscript><img decoding=\"async\" class=\" wp-image-32708 alignleft lazyload\" title=\"kobe meatballs\" src=\"https:\/\/offmetro.com\/ny\/wp-content\/uploads\/2012\/10\/169023_189836257705402_7908846_n.jpg\" alt=\"kobe meatballs\" width=\"300\" height=\"199\" srcset=\"https:\/\/offmetro.com\/ny\/wp-content\/uploads\/2012\/10\/169023_189836257705402_7908846_n.jpg 448w, https:\/\/offmetro.com\/ny\/wp-content\/uploads\/2012\/10\/169023_189836257705402_7908846_n-300x200.jpg 300w, https:\/\/offmetro.com\/ny\/wp-content\/uploads\/2012\/10\/169023_189836257705402_7908846_n-37x25.jpg 37w\" sizes=\"(max-width: 300px) 100vw, 300px\" \/><\/noscript><\/a>Lavo&#8217;s Kobe Meatballs<\/strong><\/div>\n<h4><strong>Ingredients<\/strong><\/h4>\n<p>1 lb. Kobe, ground beef or freshly ground high quality beef<br \/>\n1 lb. Italian Sausage<br \/>\n1 lb. Veal, ground<br \/>\n6 oz. Onion , diced finely, saut\u00e9ed gently in extra-virgin olive oil<br \/>\n2 tablespoons Garlic, chopped fine, saut\u00e9ed gently in extra-virgin olive oil<br \/>\n3 Whole. Eggs<br \/>\n4 oz. Progresso Bread Crumbs, Italian Style<br \/>\n2 cups whole-milk ricotta cheese<br \/>\n1 bunch Italian Parsley, chopped fine<br \/>\n1 bunch Italian Basil, chopped<br \/>\n1 tablespoon Sea Salt or Kosher Salt<br \/>\n1 tablespoon Black pepper, table grind<br \/>\n1 cup Whole Milk<br \/>\n1 loaf Pepperidge farm white bread, remove crust<br \/>\n8 oz. extra-virgin olive oil<br \/>\n1 oz. extra-virgin olive oil<br \/>\n1 cup of cold water<br \/>\n32 oz. of your favorite marinara sauce<\/p>\n<h4>Directions<\/h4>\n<p><strong>1.<\/strong> Remove all crust from the white bread and cut into small cubes and soak in the milk.<\/p>\n<p><strong>2.<\/strong> Set aside. In a saut\u00e9 pan heat 1 oz. of olive oil and saut\u00e9 gently and slowly garlic and onions, season with salt and pepper, set aside.<\/p>\n<p><strong>3.<\/strong> When onions are cool squeeze out excess liquid.<\/p>\n<p><strong>4.<\/strong> In a large bowl combine all ingredients except bread and milk mixture and olive oil.<\/p>\n<p><strong>5.<\/strong> Squeeze out milk from bread, discard milk, Add bread to all ingredients and gently fold and mix together.<\/p>\n<p><strong>6.<\/strong> Refrigerate meatball mix for one hour.<\/p>\n<p><strong>7.<\/strong> Line a sheet pan with cling film. Form meatball mix into 3 oz. balls this recipe will yield 20 x 3 oz. meatballs. Place on sheet pan as you go.<\/p>\n<p><strong>8.<\/strong> Refrigerate until ready to cook to keep their round shape.<\/p>\n<p><strong>9.<\/strong> In a large saut\u00e9 pan place the 8 oz. of extra-virgin olive oil and heat.<\/p>\n<p><strong>10.<\/strong> When oil is hot place meatballs in pan, side to side allow enough space so you can turn them easily and gently.<\/p>\n<p><strong>11.<\/strong> When all meatballs are evenly browned off, remove from pan and set aside.<\/p>\n<p><strong>12.<\/strong> In a large clean pot arrange meatballs and cover with your favorite marinara sauce and one cup of cold water.<\/p>\n<p><strong>13.<\/strong> Slowly bring up to a boil and then allow to simmer covered for about 1 hour.<\/p>\n<p><strong>14.<\/strong> Place ricotta in a blender or food processor for two minutes or until smooth. (Ricotta will keep refrigerated for a few days.)<\/p>\n<p><strong>15.<\/strong> Meatballs should be removed from pot. Cook the sauce to the consistency you enjoy.<\/p>\n<p><strong>16.<\/strong> Serve over your favorite pasta and top with a dollop of ricotta and Extra Virgin olive oil.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Lavo&#8217;s Kobe Meatballs Ingredients 1 lb. Kobe, ground beef or freshly ground high quality beef 1 lb. Italian Sausage 1 lb. Veal, ground 6 oz. Onion , diced finely, saut\u00e9ed gently in extra-virgin olive oil 2 tablespoons Garlic, chopped fine, saut\u00e9ed gently in extra-virgin olive oil 3 Whole. Eggs 4 oz. Progresso Bread Crumbs, Italian [&hellip;]<\/p>\n","protected":false},"author":2,"featured_media":0,"parent":0,"menu_order":0,"comment_status":"open","ping_status":"open","template":"","meta":{"_acf_changed":false,"footnotes":""},"class_list":["post-32707","page","type-page","status-publish"],"acf":[],"_links":{"self":[{"href":"https:\/\/offmetro.com\/ny\/wp-json\/wp\/v2\/pages\/32707","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/offmetro.com\/ny\/wp-json\/wp\/v2\/pages"}],"about":[{"href":"https:\/\/offmetro.com\/ny\/wp-json\/wp\/v2\/types\/page"}],"author":[{"embeddable":true,"href":"https:\/\/offmetro.com\/ny\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/offmetro.com\/ny\/wp-json\/wp\/v2\/comments?post=32707"}],"version-history":[{"count":0,"href":"https:\/\/offmetro.com\/ny\/wp-json\/wp\/v2\/pages\/32707\/revisions"}],"wp:attachment":[{"href":"https:\/\/offmetro.com\/ny\/wp-json\/wp\/v2\/media?parent=32707"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}