Zach happened upon this a few weeks ago (their first big beer night of the year) and said it was pure bliss… Porchetta Sandwich in one hand and a Drake’s Hopocalypse in the other.
Friday, March 5th: 2nd Big Friday Event
The Brewery
1933 Davis Street, Building 177
San Leandro, CA 94577
These Italian meatballs are essentially made from a meatloaf mix of ground beef, pork, and veal. They are really tasty because of this three meat combination and also because they are first browned and then simmered with tomato sauce. Zach also has the most amazing cabbage roll recipe that we will post pronto! The reason I am mentioning the cabbage rolls is that you also use a three meat combination for that recipe as well.
Zach’s Italian Meatball Recipe
Using your hands, gently combine the all of the ingredients in a large bowl. You can refrigerate the meatball mixture for at least 1 hour or up to 24 hours.
Form the meatballs into about 25 meatballs.
Heat olive oil in a skillet over medium-high heat. Brown all sides of the meatballs turning frequently until well browned about 6 minutes. Discard the oil.
Return all the meatballs to the skillet and pour in the tomato marinara sauce to a boil. Lower the heat, and simmer, covered, until the meatballs are cooked through for about 15 minutes. Serve immediately with spaghetti and garlic bread.
