Executive Chef Ted Polfelt joins Natalie and Brittany in the kitchen to make giant meatballs. He is also sharing the latest details on the reopening of the Farmhouse in Christiansburg.
Here's the recipe:
.5 # Ground Beef
.5 # Ground Pork
.5 # Veal
2 oz. basil, chopped
1 oz. oregano, chopped
6 oz. crumbled ritz crackers
2 eggs, whole
MOP: Combine and form into 6-8 oz. balls. Cook 350 F for 45 minutes or until internal temp reaches 160F.