LOUISVILLE, Ky. (WDRB) -- Nothing says Italian like a tender meatball. Volare Ristorante's Chef Josh Moore is sharing his mix of herbs and spices to create his veal meatballs.
Veal Meatballs
Yield 6 meatballs
2 Lbs. Ground Veal (you could also substitute Certified Angus Beef ground chuck if preferred)
1/2 Green bell pepper
2 Ribs Celery
1/2 Yellow onion
2 Cloves Garlic
2 tsp Fennel seed
1 Tbs Salt
1.5 tsp Black pepper
1/4 tsp Cayenne
1/2 tsp Oregano
1/2 tsp Thyme
1/2 tsp Marjoram
1/2 tsp Basil
3/4 Cup Grated parmesan
3 Eggs
1 Cup Bread crumb, dry
Puree pepper, onion, celery, and garlic in food processor.
In large bowl combine veal, vegetable mixture, spices, herbs, eggs, and cheese; mix well.
Add bread crumbs and mix.
Roll into 8oz balls and bake at 350° until golden.
Enjoy with your favorite tomato sauce or on a pasta!
Volare Ristorante
2300 Frankfort Avenue
Louisville, KY 40206
502-894-4446
Year-Round Indoor and outdoor seating is available.
About Chef Josh Moore:
Josh Moore, Executive Chef and Partner at Volare restaurant knew that he wanted to be a chef as soon as he could reach his grandmother's stove. Seven years later, at the age of fourteen, Josh was working in a professional kitchen. He started his professional career as the pastry assistant at Vincenzo's Italian restaurant in downtown Louisville, KY.
He has been Executive Chef and Executive Pastry Chef (a rare combo) at Volare since 2006. Through hard work and dedication, he became a partner in 2008.
Chef Josh's passion for food starts with the food itself. He has a 10-acre working farm where he harvests vegetables summer through fall and uses them at Volare.
As the Lead Chef of the March of Dimes annual Signature Chef event since 2008, Josh has helped raise hundreds of thousands of dollars. He has also cooked at the James Beard House in New York and is a regular on the show Secrets of Louisville Chefs.
Volare Ristorante on Facebook and Twitter.
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