The kitchen is where family members gather together to cook, eat and share about their day. However, it’s not always easy to cook a meal that everyone in the family will enjoy.
A a renowned chef, father and husband, Chef Michael Laukert uses his kitchen as a place to make gourmet meals as well as memories cooking with his son. Chef Michael developed an Italian meatball recipe that the whole family is sure to enjoy eating as well as making. He put a twist on the traditional recipe by adding Volpi Calabrese Salami, a spicy dry cured Italian meat from Volpi Foods in St. Louis, Missouri. Chef Michael shares his recipe for these unique Italian meatballs below.
Ingredients:
1/2 lb of ground pork
½ lb Veal, ground
1 lb of ground beef (80/20 blend)
½ lb Volpi Calabrese Salami, small dice
1 tbsp Fresh Garlic, minced
2 tsp Sea Salt
1/2 tsp of freshly ground black pepper
1 egg, large, lightly beaten
2/3 cup of grated Parmesan cheese
2 tbsp of Italian Parsley
½ cup Milk
1/2 cup of bread crumbs
3 tbsp Onion, fresh, minced
2 oz Olive Oil for sautéing meatballs
Place all ground meats in a large mixing bowl. To this mixture, add the rest of the ingredients. Mix together well. Check seasoning by forming a small patty and cook in small sauté pan. When the seasoning is right, start to form meatballs.
Now here’s the part of the recipe where kids love to help out. Take approximately 2 to 3 tablespoons of the meatball mixture and roll in your hands to form meatballs. You will form about 24 golf ball-sized meatballs from this mixture.
Heat 2 ounces of olive oil in large sauce pot over medium high heat. Once the oil has been heated, add the meatballs in batches. Each part of the meatball should become a golden brown color before you turn to cook all the sides.
Once these Italian meatballs are cooked, you can add them to your favorite spaghetti recipe. Or, make a hot meatball sandwich by placing them on Italian bread and covering them with marinara and provolone cheese. You could even serve them as appetizers at a family gathering. Just place them in a crock pot with marinara sauce and allow guests to help themselves.
Not only is this Italian meatball recipe a guaranteed crowd pleaser, it can also be made in advance. Allow the Italian meatballs to cool for a bit after they are cooked, and then place them in freezer bags and freeze for up to two months! They’ll be a lifesaver when you need a quick dish for a holiday party, or when you simply don’t feel like cooking after a long day. You will thank yourself later when all you have to do is heat and serve these tasty Italian meatballs!
