05 June 2010

6/5 Chef in the Market Demo: Ken Gordon, Kenny & Zukes

June 5, 2010 Chef in the Market Demonstration by:

Ken Gordon, Kenny & Zukes


Meatball Heros


2 lbs. lean ground beef

2 lbs. lean ground pork

12 slices white bread, crusts removed

1 1/2 C grated Pecorino Romano

2 C milk

3 eggs

4 T dried oregano

3 large yellow onions, finely chopped

1/2 t chile flakes

salt and pepper, to taste

8 T olive oil

6 cloves garlic, minced

4 T canola oil

2 quarts good canned tomatoes, chopped

3-4 loaves good Italian Bread – not too hard a crust


  • In a large pot, heat 1/2 the olive oil over medium heat.
  • Add the onions and sautee, stirring occasionally, until translucent but not colored.
  • Add the garlic and cook – stirring – for 2 more minutes.
  • Remove 1/2 the mixture and set aside.
  • Add the tomatoes, 1/2 the oregano, salt and pepper and stir well to mix.
  • Turn heat to low and simmer at least an hour.
  • While the sauce is cooking, place the bread in a large mixing bowl and pour milk over it, distributing evenly.
  • Press bread into milk to soak. When bread is thoroughly soaked, pour off excess milk, squeezing out as much as possible.
  • Break up bread with your hands so there are no large pieces.
  • Add eggs, the reserved, onion/garlic mixture, the pecorino, the other half of the oregano, salt and pepper and mix well until all is well distributed. Do not overwork.
  • Using your hands and dipping them in hot water after every 2 or 3 balls, form the meat into 2″ balls.
  • Be careful not to pack too tightly. Place balls on large plate or cookie sheet as you make them. You should end up with about 20 or so.
  • Heat the rest of the olive oil and the canola oil over medium high heat in a large fry pan.
  • When the oil is hot, add the meatballs, one by one, and no closer than 1/2″ apart.
  • Brown well on all sides and remove each one as they’re done, placing in the simmering sauce.
  • Simmer them in the sauce for 20-30 minutes.
  • Cut the bread into 6″ sections and slice open 3/4 of the way. Remove some of the inner bread and add 2 meatballs per section.
  • Crush each meatball gently into the bread and add a spoonful of sauce.
  • Top with some Pecorino, or some aged Provolone, or Mozzarella and bake lightly to melt cheese.