Contrary to popular belief, the meatball is not an Italian dish at all; it’s actually American. Dense, round and packed with breadcrumbs, herbs and cheese, it’s a common American favorite.
But at Steakhouse Elite, we like to do things, well, a little bigger and a little better! So, we’ve elevated this recipe for meatballs to entirely new level, with giant meatball Parmesan made in with the velvety, Kobe-crafted texture of Steakhouse Elite ground beef.
But before you race to pull out that brick of ground beef sitting in your fridge, we warn against using just any ground beef for this recipe. The size of the meatball without the delicious marbling of our ground beef would leave this humongous beef ball too dense, or falling part, and lacking flavor. But when you use quality beef, culinary creations like this are possible, allowing you to have the biggest, most succulent American meatball around.
Mega Meatball Parm
1lb Steakhouse Elite Kobe-Crafted Ground Beef
14oz pork sausage
1/3C seasoned breadcrumbs
1 clove garlic
2t tomato paste
1T parsley (minced)
1/4C shredded Parmesan
1 jar of favorite marinara sauce
1/4C shredded mozzarella
Preheat your oven to 350 degrees.
In a large bowl, combine beef, sausage, breadcrumbs, egg, garlic, tomato paste, parsley, salt and Parmesan and mix well with hands to combine.
Create giant meatballs with hands and place in a greased loaf pan. Bake on 350 degrees (uncovered) for 45-50 minutes until the middle of the meatball reaches at least 160 degrees.
Remove giant meatballs from oven, carefully drain excess fat, and top with marinara and mozzarella. Bake for an additional 3-5 minutes until cheese is hot and melted.
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