Recipes // Main Dish Beef and Pork // Kobe Meatballs

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


  1. In a large bowl, soak loaf of bread in milk for 2 hours. Break bread apart into small pieces. Set aside.
  2. Over medium high heat, sauté onions and garlic with olive oil. 
  3. Place sautéed onions, garlic and all remaining ingredients, EXCEPT marinara and vegetable oil in a large mixing bowl.
  4. Mix well.  Cover bowl with Saran wrap and refrigerate overnight.
  5. Remove from refrigerator and form into 3 oz. balls. 
  6. 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.
  7. Remove meatballs from pan, cool.
  8. 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.)
  9. Cook meatballs and sauce for at least 3 hours before serving.
Featured Recipes

Personally Yours

Marketplace Recommendations