Davio's Kobe Meatball Recipe

Kobe Meatballs                                     



1 loaf                          Bread

2 cups                          Whole Milk

1 each                          White Onions, diced

2 cloves                       Garlic, diced

¼ cup                          Olive Oil

2 lbs.                            Kobe Beef, Ground

2 lbs.                            Veal, Ground

2 lbs.                            Pork, ground

½ cup                          Parmesan Cheese, grated

½ cup                          Romano Cheese, grated

½ cup                          Parsley, chopped        

½ cup                          Basil, chopped

6 whole                       Eggs

¼ cup                          Vegetable Oil

1 gallon                       Marinara Sauce



·         In a large bowl, soak loaf of bread in milk for 2 hours. Break bread apart into small pieces. Set aside.

·         Over medium high heat, sauté onions and garlic with olive oil. 

·         Place sautéed onions, garlic and all remaining ingredients, EXCEPT marinara and vegetable oil in a large mixing bowl.

·         Mix well.  Cover bowl with Saran wrap and refrigerate overnight.

·         Remove from refrigerator and form into 3 oz. balls. 

·         Over medium high heat, place meatballs covered in vegetable oil and cook for 10 minutes, making sure meatballs are spread out in the pan, not touching others; turning so meatballs do not burn.

·         Remove meatballs from pan, cool.

·         Place cooled meatballs in a large pan, cover with Marinara sauce, wrap with saran wrap and refrigerate overnight. (You can cook immediately, but soaking overnight is recommended.)

·         Cook meatballs and sauce for at least 3 hours before serving.

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