One of the hottest nightclubs in New York City is also home to one of the most popular restaurants. LAVO's executive chef took over the kitchen in the Good Day Cafe to prepare his signature meatballs.
LAVO Meatball mix
16 oz. Kobe, ground beef or Ask your butcher for freshly ground high quality beef (1 LB)
16 oz. oz. Italian Sausage (1 LB)
16 oz. Veal, ground (1 LB))
6 oz. Onion , diced finely , sautéed gently in EVOO
2 TBSP. Garlic, chopped fine, sautéed gently in EVOO
3 Whole. Eggs
4 oz. Progresso Bread Crumbs, Italian Style
6 oz. Pecorino Romano grated cheese
6 oz. Parmesan Reggiano grated cheese
1 bunch Italian Parsley, chopped fine
1 bunch Italian Basil ,chopped
1 TBSP Sea Salt or Kosher Salt
1 TBSP Black pepper, Table grind
1 cup Whole Milk
1 loaf Pepperidge farm white bread, remove crust
8 oz. EVOO
1 oz. EVOO
1 cup of cold water
32 oz. of your favorite marinara sauce
EVOO stands for Extra Virgin Olive Oil
2 oz. of chopped garlic is 2 TBSP
Remove all crust from the white bread and cut into small cubes and soak in the milk.
Set aside. In a sauté pan heat 1 oz. of olive oil and sauté gently and slowly garlic and onions, season with salt and pepper, set aside.
When onions are cool squeeze out excess liquid.
In a large bowl combine all ingredients except bread and milk mixture. And Olive Oil
Squeeze out milk from bread, discard milk, Add bread to all ingredients and gently fold and mix together.
Refrigerate meatball mix for one hour.
Line a sheet pan with cling film
Form meatball mix into 3 oz. balls this recipe will yield 20 x 3 oz. meatballs, Place on sheet pan as you go
Refrigerate until ready to cook to keep their round shape.
In a large sauté pan place the 8 oz. of EVOO and heat
When oil is hot place meatballs in Pan, side to side allow enough space so you can turn them easily and gently
When all meatballs are evenly browned off remove from pan and set aside.
In a large Clean Pot arrange meatballs and cover with your favorite marinara sauce and one cup of cold water
Slowly bring up to a boil and then allow to simmer covered for about 1 hour.
Meatballs should be removed from pot and cook the sauce to the consistency you enjoy.
Serve over your favorite pasta and season with Parmigiano Reggiano and Extra Virgin olive oil.