Chefs from this year's top dining spots share their kitchen secrets.
Marco's Coal-Fired Pizza
- 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.