This browser does not support the Video element.
David Campisi is part of the fourth generation for the Campisi family. To celebrate National Meatball Day, he shares the recipe for the restaurant's famous meatballs.
Campisi's Meatballs
1 lb. ground beef
1/2 lb. veal
1/2 lb. pork
4 cloves of garlic
4 eggs
2 cups of grated Romano cheese
1 1/2 tbsp.. Italian flat leaf parsley
1 tsp. red pepper flakes (add more for additional spice)
1 tsp. oregano
1/2 loaf of bread crumbled up
1 1/4 cups of warm water
Salt/pepper to taste
Combine beef, veal and pork in a large bowl.
Add garlic, eggs, cheese, parsley, oregano, red pepper flakes, salt, pepper and mix into the three meats.
Add bread crumbs to the meat mixture. (Note - If stale bread is not already crumbled, use a food processor to crumble bread into a fine mixture.)
Slowly add the warm water 1Ž2 cup at a time and fold liquids into the meat mixture. Do not over mix so the meatballs don't end up tough.
On your stove, heat olive oil in a large skillet on medium high heat.
Fry meatballs in batches of 5 or 6, depending upon the size of the pan, until brown and fully cooked through. (Chef tip - to check seasoning, fry one meatball to taste and adjust seasoning if needed.)
Serve your meatballs with your favorite pasta and marinara.