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Vegan-Deterrent Meatball Recipe From LAVO New York

Sep. 26th, 2012 | Comments 2 | Make a Comment   
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LAVO, a pricy New York City restaurant and nightclub is revealing their signature 1lb meatball recipe. Described as tender and well-seasoned, the massive mound of meat is topped with creamy ricotta. Not only delicious, this meal is also useful when warding off your daughter’s newly tattooed, vegan boyfriend. Lavo New York’s Executive Chef, John Deloach offers his secrets to epicureans everywhere.

The meatball includes a variety of ground up beef and pork to further frighten your angelic daughter’s animal activist companion away from ever dining at your table again. The below recipe can be used for three one-pound meatballs, or 16 bite-sized meatballs. Or, if your very adventurous, one three-pound meatball.

Yields: Three 1-pound meatballs or 16 3-ounce meatballs

  • 1 lb kobe beef, ground or other high quality ground beef
  • 1 lb ground veal
  • 1 lb ground pork
  • 3 whole eggs
  • 2 oz whole milk
  • 1 cup Italian bread, no crust
  • 1/2 cup dry Italian bread crumbs
  • 1/2 cup grated romano cheese
  • 1/2 cup grated parmigaano reggiano
  • 2 tbsp chopped parsley
  • 2 tbsp chopped basil
  • 1 tsp salt ( may need to be adjusted)
  • 1/2 tsp black ground pepper
  • 1/2 cup diced onions
  • 2 tbsp chopped garlic
  • 8 oz oz Extra Virgin olive oil to sauté
  • 1 qt Homemade marinara sauce

Remove all crust from the Italian bread, cut into small pieces, and soak in milk. Squeeze out milk and save the bread.

In a sauté pan heat 4 oz of olive oil and sweat down garlic and onions, season with salt and pepper, set aside chop basil and parsley.

When onions/garlic are cool combine all ingredients in a large mixing bowl.

Do not overmix, make one meatball 3 oz and cook in oven for 7 minutes at 350 degrees.

Check for seasoning.

Roll out/ form meatballs (16 oz for entrée or appetizer or 3 oz for spaghetti and meatballs).

Let meatballs rest in refrigerator for 1 hour prior to cooking.

Brown off meatballs in olive oil in sauté pan when golden brown remove from skillet, discard oil.

Clean skillet put meatballs back in skillet and cover with sauce.

Slowly bring up to boil place in oven and cook approx. 1 hour// large//40 minutes small, until internal temp is 160. Overcooking the meatball will ruin the juices.

Let cool in sauce.

If that doesn't get rid of him, then perhaps you should consider that their love is unbreakable and you should stop trying.
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2 Comments on this Article

vision20 commented on September 27, 2012

Great vegan recip.

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Jim Corcoran commented on September 26, 2012

"As environmental science has advanced, it has become apparent that the human appetite for animal flesh is a driving force behind virtually every major category of environmental damage now threatening the human future: deforestation, erosion, fresh water scarcity, air and water pollution, climate change, biodiversity loss, social injustice, the destabilization of communities, and the spread of disease." Worldwatch Institute, "Is Meat Sustainable?" "The livestock sector emerges as one of the top contributors to the most serious environmental problems, at every scale from local to global. The findings of this report suggest that it should be a major policy focus when dealing with problems of land degradation, climate change and air pollution, water shortage and water pollution, and loss of biodiversity. The impact is so significant that it needs to be addressed with urgency." UN Food and Agricultural Organization's report "Livestock's Long Shadow" "If every American skipped one meal of chicken per week and substituted vegetables and grains... the carbon dioxide savings would be the same as taking more than half a million cars off of U.S. roads." Environmental Defense Fund Why would someone choose to be vegan? To slow global warming for one! Here are two uplifting videos to help everyone understand why so many people are making this life affirming choice: and "Nothing will benefit human health and increase the chances for survival of life on earth as much as the evolution to a vegetarian diet." ~ Albert Einstein

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