by DigNDine
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my 3 recipes »
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DigNDine's Notes:
Expand3/4 pounds ground beef Ask a question about this ingredient
3/4 pounds ground pork Ask a question about this ingredient
1 cup seasoned croutons pulverized Ask a question about this ingredient
1 cup Parmesan cheese finely grated Ask a question about this ingredient
3 eggs Ask a question about this ingredient
4 cloves of garlic minced Ask a question about this ingredient
1 tablespoon dried oregano Ask a question about this ingredient
1 teaspoon salt Ask a question about this ingredient
1 teaspoon black pepper Ask a question about this ingredient
Preheat oven to 375 degrees. In a large bowl, mix by hand ground beef and pork with eggs. Then add pulverized bread crumbs (I use my food processor), finely grated Parmesan cheese, garlic, salt, pepper and oregano and mix until combined.
Ask a question about this stepFetch a cookie sheet and place a rack on the cookie sheet. Using an ice cream scoop, scoop out neatly formed meatballs (balls should be about 2" in diameter) and place them on the rack.
Ask a question about this stepPlace meatballs in an oven preheated to 375 degrees and bake for 12 minutes. Remove meatballs and rotate. Bake for another 10 minutes.
Ask a question about this stepServe hot with large quantities of basil pesto and plate with a sprig of fresh basil. I was going to say you can freeze left over meatballs in the freezer for up to a month but there won't be any left over! Makes about 20 meatballs.
Ask a question about this step2 cups packed fresh basil leaves, stems removed Ask a question about this ingredient
1/4 cup grated Parmesan cheese Ask a question about this ingredient
1/2 cup olive oil Ask a question about this ingredient
3 tablespoons pine nuts Ask a question about this ingredient
Place basil, Parmesan cheese, pine nuts and garlic in a food processor and pulse till mixed. With processor running, slowly drizzle olive oil into the mix until combined and of smooth consistency. Add salt to taste. Note, my husband likes his pesto with a lot of good olive oil - I usually add more than 1/2 cup! Serve with meatballs. I was going to say, store the leftovers in the refrigerator for up to a week but there won't be any left over!
Ask a question about this stepIt was downtown on Pacific. The City of Tacoma bought the building and the rights to Bimbos recipes and has had the recipes under lock and key since! Many of the city residents want the recipes released to the public since they believe they paid for them and should be allowed to use them. While I wait for the recipes to be released I will continue to replicate their great food in my own kitchen.
Chef Michael Kiss is the Cooking Coach at Whole Foods Market in Rockville, Md.
I live in Gig Harbor (via Seattle) and grew up in Pt. Townsend, WA, before that, have been to Tacoma many times but I don't remember Bimbos, where was that? Anyway, thanks for sharing your story and recipe!