By Chef Kenny Bowers
Ingredients:
Makes approximately 6 to 10 servings
- 12 ounces (about 3/4 of a loaf) of white bread
- 3 cups of whole milk
- Salt, iodized, according to taste
- Ground black pepper, to taste
- 1 cup of grated Parmesan cheese
- 1 ounce of fresh basil, finely chopped without stems
- 2 1/2 pounds of ground beef
- 1 1/2 pounds of ground pork
Instructions:
- Break the bread into small pieces, roughly 1 inch in size. In a spacious bowl, mix the milk and bread. USE YOUR HANDS TO COMBINE until the bread is thoroughly soaked and forms a paste-like consistency. Add salt, pepper, cheese, and basil, and mix again. LET IT CHILL IN THE FRIDGE FOR AT LEAST 1 HOUR BEFORE PROCEEDING.
- Gently incorporate the meat into the mixture, ensuring an even distribution.
- With slightly damp hands, shape the mixture into balls weighing approximately 4 ounces each (roughly 20 meatballs).
- Arrange them on a baking sheet lined with parchment paper and bake for about 20 minutes at 400 degrees until they reach a golden brown color and an internal temperature of 160 degrees.
- Transfer the meatballs to an oven-safe dish, cover with your preferred marinara sauce, sprinkle mozzarella cheese on top, and bake until the cheese is melted and golden, about 3 minutes at 450 degrees.
Kenny Bowers is the owner and executive chef of Kenny’s Wood Fired Grill (Dallas), Kenny’s Burger Joint (Plano and Frisco), Kenny’s Italian Kitchen (Dallas), and Kenny’s Authentic East Coast Pizza (Plano).
