10.27.24 / Donate
Peter Som’s Harvest Brussels Sprouts: Recipe from the God’s Love 2024 Holiday Catalog
Peter Som shares his Harvest Brussels Sprouts recipe in our "Gifts from the Heart" 2024 catalog this holiday season.
10.27.24
/ Donate
They are served at the family restaurant… …Fresco by Scotto in midtown Manhattan, but more importantly they are my mother’s recipe. We think they are the most delicious meatballs. They are made with love, and they bring back wonderful memories. Many Sunday mornings, I would wake up to the aroma of Mom and Dad frying meatballs. Then, they would simmer them in tomato sauce for hours, evoking memories of love and comfort. I hope this brings sweet memories to your home.
Serves 6-9
INGREDIENTS
2 cups bread crumbs or Panko
1 cup milk
2 cups white onions, finely chopped (slowly cooked until tender)
Canola or blended oil
2 tbsp salt
1½ tbsp finely ground black pepper
5 pounds ground beef
4 eggs, whole or whisked
2 cups provolone cheese, diced small
1 cup Bel Paese cheese, diced small
1 cup Parmesan cheese, grated fine
Flaky sea salt, for finishing
METHOD
1. Soak bread crumbs or Panko in milk for at least an hour, until very soft.
2. Cook onions in canola oil or a blended oil on low/medium heat until translucent and very tender. Strain any excess oil and season with salt and pepper.
3. Place ground beef in a mixing bowl. Add milk and bread crumb mixture, which should be a soft, cohesive mass. Add eggs, whole or whisked. Then add all other ingredients. Mix well with a hook attachment if you have a stand mixer. After mixing for about 10-15 minutes, refrigerate meatball mixture for about an hour.
4. Preheat oven to 450°F. Scoop or hand roll portions into size you want for meatballs. Place meatballs on a baking sheet or large flat sauté pan and bake for 5 minutes on each side, rotating occasionally to get color on all sides.
5. Chef’s Trick! Put a little oil on your hands or gloves as you roll the meatballs. It makes them less sticky on your hands and helps you make them very round! We use scoops for consistency and portioning. When meatball mixture is cold, it’s easier to scoop and form meatballs.
10.27.24 / Donate
Peter Som shares his Harvest Brussels Sprouts recipe in our "Gifts from the Heart" 2024 catalog this holiday season.
10.27.24 / Donate
Rachael Ray shares her Twice-Baked Potatoes recipe in our "Gifts from the Heart" 2024 catalog this holiday season.
10.27.24 / Donate
Kwame Onwauchi shares his Caribbean Chicken Soup recipe in our "Gifts from the Heart" 2024 catalog this holiday.
benny blanco shares his Key Lime Pie recipe in our "Gifts from the Heart" 2024 catalog this holiday.