MEATBALL SALAD
“ Food is important – especially around the holidays – because it brings the family together”
ROBERT BEATTY, OWNER OF ROBERT’ SSCRATCHKITCHEN
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Chef RobertBeatty
ROBERT’ S SCRATCH KITCHEN 400 Minisink Road, Totowa
Food is important – especially around the holidays – because itbrings the family together,” says Robert Beatty, owner of Robert’ s Scratch Kitchen, which opened in May.“ We all bring our own personal dishes to the party and recipes get passed down from generation togeneration.” His favorite?“ Me and my three daughters love my wife’ s meat lasagna. It puts asmile on our face when she makes it!”
At his restaurant, Robert changes the menu seasonally but astaple around the holidays is an appetizer called Meatball Salad.“ It reminds me of my grandma,” he shares.“ It’ shard toget agood meatball; it just feels very comforting.”
MEATBALL SALAD
Serves 10
INGREDIENTS FOR MEATBALLS: 5 pounds of ground meat( pork, vealand beef) Fresh garlic( to taste) Oregano( to taste) Salt and pepper( totaste)
2 cupsgluten-free breadcrumbs Scallions( totaste) Grated cheese( totaste) 3eggs
Ricotta cheese( forthe side)
DIRECTIONS:
Mix all the meatball ingredients in abowl. Make10 meatballs and cook at 300 degrees for 30 minutes.
INGREDIENTS FOR SALAD: Iceberglettuce Tomato Red onion Oliveoil White wine vinegar Salt and pepper( totaste)
DIRECTIONS: Mix the salad ingredients in abowlwith oliveoil and vinegar. Add salt and pepper.
Servethe meatballs on individual plateswith salad and ascoop of ricotta cheese on the side.
HOLIDAY 2016 WAYNE MAGAZINE
47