2 1/2 pounds ground beef
2 1/2 pounds ground pork
2 cups grated Pecorino-Romano
1 cup breadcrumbs
1 cup milk
1 tablespoon chopped fresh parsley
1/2 tablespoon salt
1/2 tablespoon ground black pepper
Canola or vegetable oil, for frying
Marinara sauce, to taste
Parmigiano-Reggiano, for serving
This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.
Recipe courtesy of La Piazza, Glendale, AZ
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