STUDIO CITY (KCAL9) — Chef Adolfo Veronese from Aventine Trattoria in Hollywood stopped by KCAL9 Thursday to share the restaurant’s current specials and to show how to make their famous Aventino Meatball!


1 lb         Ground Meat

1 lb         Ground Pork Italian Sausage Mild

0.5 ea    Onions Small Diced

2 Clove Garlic Chopped

0.25 oz  Herb Italian Parsley chopped

4 oz        Milk 1/2 & 1/2

0.5 ea    Bread Baguette Small Diced

0.25 oz  Spice Oregano Dry

2 oz        Cheese Parmesan Cheese

1 ea        Eggs Whole

Pinch Salt

Pinch Pepper

24 oz      Sauce Tomato

16 ea     Raisins Golden

1 oz        Pesto

2 oz        Shaved Parmesan Garnish


8 oz        Polenta (Golden Phesant)

24 oz      water

5 oz        Parmesan

5 oz        butter

Pinch Pepper

Pinch Salt


Mix bread and milk in a bowl and let rest

In a big bowl mix all the other ingredients

Add the milk and bread and mix all together

Make one 5 oz ball

Cook meatballs in tomato sauce until tender

Serve over a bed of soft polenta with golden raisins and garnish with pesto and shaved parmesan


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