We celebrate ‘National Meatball Day’ with a delicious Italian recipe from Johnny Di Francesco
PANUOZZO MEATBALL RECIPE
3 x meatballs
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1 x Dough
4 x Basil leaves
1g Extra virgin olive oil
Stretch the dough and place it in the oven. Cook until golden brown and puffy.
Remove the Panuozzo from the oven and cut through the centre and open the panouzzo into 2
halves.
Place the sauce on one side, add the meatballs either whole or cut into pieces.
Add provolone cheese, basil and a drizzle extra virgin olive oil.
Close the Panuozzo and enjoy
Meatball recipe
1 kg minced beef
10g Parsley
2g Garlic
1 Eggs
200g Milk
5g Breadcrumbs
15g Salt
Add all ingredients to a bowl and mix well until combined.
Once combined, roll the meatballs into 30-50g each and place on a lightly oiled baking tray.
Place in oven at 180 degrees for approximately 15-20 min. Remove from the oven, place in
Napoli sauce, and cook on low heat for 2 hours.
Napoli sauce recipe
2kg Peeled Tomatoes
120g Onion
2g Basil
15g Salt
10g Garlic
Sauté the onion on low heat until translucent, add the basil, and garlic, and sauté for a few
minutes.
Add the peeled tomatoes, turn the heat on high, bringing to a boil. Once the sauce is boiling,
reduce the heat to simmer and cook for approximately 1 hour. Add the salt 10 minutes before
cooking is finished.
Pizza dough recipe
1kg flour
600ml water
30g salt
3G fresh yeast.
In a mixing bowl add the water and salt. Mix well. Then add 20% of the flour, then add the yeast.
Mix well and add the remaining flour to the mix slowly. Mix for approximately 12-15 min.
Once the dough has formed. Remove from the mixing bowl and set aside to rest covered with a
damp cloth. After approximately 2 hours. Portion your dough 200g, and place each ball into a
sealed container. Allow the dough to rise until dough balls have just under doubled in size.
Place the dough in the fridge and rest for 24 hours.
Remove dough from the fridge 4-5 hours before use.
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