Grab Life by the Meatballs at Firepit Pizza Tavern

Atlanta GA

01 March, 2021

1:07 PM

Description

Photo Credit - Chris HuntIt’s time to celebrate National Meatball Day on Tuesday, March 9, 2021 at Firepit Pizza Tavern. Grab life by the meatballs and savor the juiciest in Grant Park. From appetizers and sandwiches to hand-crafted pizzas, Firepit has endless ways to indulge in the delicious holiday, including gluten-free options. Begin the celebration with Executive Chef Shaun Whitmer's meatball starter that's served with their signature marinara sauce, parmesan, and basil. For sandwich lovers, the classic Firepit Meatball Sub stuffed with house-made meatballs and topped with marinara sauce, mozzarella and parmesan and served on a toasted hoagie roll, is the answer. For those looking for a pizza fix, their acclaimed 12” Meatball Pizza featuring meatballs, spinach, red onions, and fresh mozzarella on their hand tossed, vegan-friendly dough is sure to satisfy any cravings and impress. And, for those in need of comfort food during the pandemic while quarantining, don’t miss Chef Shaun’s recipe for making Firepit’s meatballs at home. Takeout and delivery are also available. For more information or to view the full menu boasting chef-driven offerings using fresh, all-natural ingredients along with a full craft beer, cocktail, and wine selection, visit firepitatl.com or call 404-995-4777.  Firepit Pizza Tavern’s Meatballs Recipe: Ingredients: 4 eggs1/4 cup buttermilk1 onion, finely chopped5 cloves garlic, minced2 tablespoons chopped fresh parsley2 teaspoons chopped fresh oregano2 teaspoons chopped fresh basil1 tablespoon salt1 tablespoon crushed red pepper1 cup unseasoned bread crumbs or Panko 1/4 cup grated Parmesan1 pound ground beef1/2 pound ground pork or Italian sausageWater Preparation: 1. Heat oven to 400 degrees. Lightly grease a roasting pan. 2. In a large mixing bowl, combine eggs and buttermilk. Add onion, garlic, parsley, oregano and basil. Whisk together, then add salt and crushed red pepper and mix thoroughly. Fold in bread crumbs and parmesan and let mixture sit 5 minutes to hydrate the bread crumbs. Add the ground beef and ground pork and using your hands, mix until well blended. Do not overwork the mixture. 3. Using your hands, scoop out 3-ounce balls (about a heaping 1/3 cup), lightly roll to form into balls and arrange in a roasting pan. 4. When all balls are formed, add enough water to come to 1/4-inch deep around the meatballs and cover pan with aluminum foil. 5. Bake 45 minutes or until the meatballs reach an internal temperature of 145 degrees. 6. Uncover the pan and continue baking until the meatballs brown and the internal temperature reaches 165 degrees. Approximately 10 more minutes. 7. Remove from the oven and cool. Use as a topping on pizza, serve over pasta, or just enjoy them by themselves. Makes 12 meatballs.