We Cook! Red Stripe’s Sliced Giant Meatball – Joe Peticca

by Joe Peticca, contributing chef, Sous Chef, Red Stripe

Enjoy a hearty Italian feast at home with Red Stripe’s show-stopping Sliced Giant Meatballs recipe. Crafted from a tantalizing blend of succulent ground veal and flavorful ground beef, pesto, parmigiana and more! These oversized meatballs are cooked to perfection and burst with authentic Italian flavor in every bite. Prepare yourself and your guests to savor each tender taste of this mouthwatering dish that works as an appetizer, entrée, or midnight snack!

Servings: 8 to 10 Meatballs

Sliced Giant Meatball Ingredients:

• Vidalia Onion: 1, medium-sized and sliced thin
• Eggs: 3
• Parsley: 1/8 cup
• Panko Breadcrumbs: 4 cups
• Pesto: 8 ounces
• Ground Beef: 3 pounds
• Ground Veal: 2 pounds
• Duck Fat: 3 ounces (substitute with butter or lard)
• Garlic Powder: 1/2 tablespoon
• Onion Powder: 1 tablespoon
• Fresh Garlic: 1 tablespoon
• Parmesan Cheese: 8 ounces
• Italian Seasoning: 1 teaspoon
  
  

Preparation:
Step One: Combine all ingredients into a mixing bowl and let the mixture sit for 30 minutes and preheat the oven to 350-375 degrees.

Step Two: Form mixture into 14-ounce balls and place them apart from one another on aluminum-foil covered non-stick baking trays sprayed/covered lightly with olive oil.

Step Three: Roast meatballs until they reach an internal temperature of 155 degrees (upwards of 1 hour and 10 minutes).

Step Four: Remove meatballs from the oven and slice them for serving.

Step Five: Cover each portion with your favorite tomato sauce, top with your favorite Italian cheese and fresh basil, and place individual servings under the broiler until the cheese is melted, then serve and enjoy!

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Joe Peticca is the Sous Chef at Red Stripe, an American brasserie located at 465 Angell Street in Providence, Rhode Island, where he and his staff meticulously prepare creatively refined comfort food with a French influence.

Peticca, who originally hails from Northern New Jersey, began his career in hospitality working as a dishwasher and prep cook at a chef-owned farm-to-table restaurant in Westchester, New York. Following that experience, he made his way to Rhode Island, where he has honed his craft holding a variety of positions and cooking in a number of kitchens, from private country clubs to local Irish pubs.

Established in 2005, Red Stripe Providence is located in fashionable Wayland Square and just minutes from the campuses of Brown University and Rhode Island School of Design. It features a newly expanded 1,650 sq. ft. private dining room, bar, and 70+ seat function space to accommodate a total of 170 diners.

Designed by award-winning Interior Designer Judd Brown, the restaurant sports a red outdoor awning, dark wood walls, high tin ceiling and striking black-and-white floor pattern that is Red Stripe’s signature brand.