It is one of the most popular dishes at Borgata’s Old Homestead Steakhouse: the 8 ounce Meatball, made with Wagyu beef and a combination of Executive Chef Romeo DiBona‘s secret family ingredients…until now!
“It’s based on my grandmother’s recipe,” Chef Romeo says of the signature dish, served with plenty of fresh ricotta and “gravy.” There’s a few tricks to perfecting this monster meatball, including the special way that the Chef poaches the dish in sauce. Want to know how to make Old Homestead‘s meatball at home? Watch Chef Romeo explain the dish step-by-step in the video, and follow the recipe below. You’ll be serving up this little taste of Italy in no time.
Grandmother’s Meatball Recipe
1 pound Wagyu beef
1 tablespoon bread crumbs
1 egg
1/4 cup parmesan cheese
1 teaspoon dry oregano
1 teaspoon garlic salt
2 teaspoons parsley chopped
1 teaspoon onion salt
tomato sauce
Combine all ingredients (minus tomato sauce). Form balls and set aside in refrigerator. Bring tomato sauce bring to a boil. Reduce heat to medium-low and add balls. Don’t mix them with a with spoon; shake pot clockwise to roll them, and cook 40 minutes.