PIZZA
BALLS
Chef Daniel Holzman
Chef Michael Chernow
INGREDIENTS
2 Tablespoons Olive Oil
2 Pounds Ground Pork
1/4 Pound Pepperoni, Minced
6 ounces Shredded Provolone
1 Cups Bread Crumbs
2 Large Eggs
1/4 Cup Tomato Paste
1/4 Cup Fresh Basil, Chopped
1/8 Cup Fresh Oregano, Chopped
1 Tablespoon Kosher Salt
1/2 Teaspoon Cayenne Pepper
2 Cloves of Garlic, smashed into a paste
DIRECTIONS
Preheat the oven to 450 degrees Fahrenheit. Drizzle the olive oil into a 9x13-inch baking dish and
use your hand to evenly coat the entire surface. Set aside.
Combine the remaining ingredients in a large mixing bowl and mix by hand until thoroughly
incorporated.
Roll the mixture into round, golf ball-size meatballs (about 1-1/2inches), making sure to pack the
meat firmly. Place the balls in the prepared baking dish, being careful to line them up snugly and in
even rows vertically and horizontally to form a grid. The meatballs should be touching one another.
Roast for 20 minutes, or until meatballs are firm and cooked through. A meat thermometer
inserted into the center of a meatball should read 165 F.
Allow the meatballs to cool for 5 minutes in the baking dish before serving.
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