Located in the heart of the Midtown Metropolitan is a little piece of classic Italian dining with a modern fresh feel. Pizzeria Omaggio is one of the newest additions to the area’s expanding eclectic restaurant scene. Now, a year after its inception, the husband and wife duo behind the pizzeria are continuing their mission of bringing the best of authentic cuisine to Charlotte. This recipe from owner Daniel Siragusa and the rest of the talented team is fresh, flavorful, and delicious: It’s perfect for a big Sunday family lunch.
Recipe makes 27 2-oz meatballs
Ingredients:
- 2.5 lbs 100% ground beef
- 3 eggs
- 2.5 oz Italian style bread crumbs
- 0.3 oz granulated garlic
- 0.5 oz kosher salt
- 1 oz chopped Italian flat parsley
- pinch of black pepper
- 1 oz grated pecorino Romano cheese (Locatelli brand)
- Half a loaf (6 -inch) of day old Italian bread soaked in water
Method:
For the soaked bread, submerge for 5 min then drain the water (some say this part of the recipe is the secret, for us there are no secrets…we just make it from the heart like Grandma used to!). Take soggy drained pieces of bread and add it all to the meat and spices.
Mix all ingredients thoroughly by hand and then start to portion out your meatballs.
If you make 2 oz balls you should get 27, perfect for a party of 8-10 people. Put your meatballs on a baking sheet coating the bottom with little water and extra virgin olive oil. Cook meatballs at 500-525 degrees for approximately 14-17 minutes. Boun appetito!
