RESERVATIONS Find a Restaurant in Your City
  • Atlanta
  • Baltimore
  • Boston
  • Chicago
  • Dallas
  • Denver
  • Houston
  • Las Vegas
  • Los Angeles
  • Miami
  • Minneapolis
  • New Orleans
  • New York City
  • Philadelphia
  • Phoenix
  • Portland
  • San Diego
  • San Francisco Bay Area
  • Seattle
  • Washington, D.C.
Sep. 26th, 2012

Vegan-Deterrent Meatball Recipe From LAVO New York

Photo Courtesy of
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.
You might like : Exceptional Dishes
related articles
around the web