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Chefs from this year's top dining spots share their kitchen secrets.

December 2008

Marco's Coal-Fired Pizza
Meatballs

  • 2 pounds ground beef
  • 1 ½ pounds ground pork
  • 1 ¼ cups bread crumbs
  • 6 eggs
  • ½ cup Grana Padano or Parmigiano-Reggiano cheese, finely grated
  • 1 tablespoon fresh Italian parsley, chopped
  • 1 tablespoon kosher salt
  • 7 cloves garlic, minced
  • 3/4 cup milk

Preheat oven to 325˚.

In a large bowl, mix all ingredients until well combined. Measure out about 2 tablespoons of mix, and roll into a ball. Place meatball in a deep roasting pan. Repeat with remaining mixture, setting meatballs about 1 inch apart. Bake for 25 minutes.

Serve with San Marzano tomato sauce, spaghetti, or on top of pizza.

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