National Meatball Day is on March 9 – and NO ONE in North Texas celebrates that like Kenny Bowers, who brings American-Italian tradition to his Kenny’s Italian Kitchen.
National Meatball Day is Wednesday, March 9, and Addison restaurateur Kenny Bowers (above) is celebrating in a big way at Kenny’s Italian Kitchen. Beginning at 3pm, Bowers will offer his famed “Midnight Meatballs” (below) for only $1 each. The special pricing will last until the restaurant closes at 10pm tonight.
The restaurant has long held a contest recognizing diners who can eat the most of the famed quarter-pound meatballs when they offer the $1 meatballs on Sundays. Diners who consume the most meatballs in one sitting get their meatballs for free. The current record is twenty-two meatballs.
- 12 OZ (3/4 OF A LOAF) WHITE BREAD
- 3 CUPS MILK (WHOLE)
- TO TASTE SALT (IODIZED)
- TO TASTE BLACK PEPPER (TABLE GRIND)
- 1 CUPS PARMESAN CHEESE
- 1 OZ wt. BASIL (FRESH, CHOPPED 3/8” NO STEM)
- 4 LBS GROUND BEEF OR PORK OR SAUSAGE
- TEAR BREAD IN TO SMALL PIECES APPROX 1”.
- IN A LARGE BOWL COMBINE MILK AND BREAD.
- MIX TOGETHER BY HAND MAKING SURE BREAD IS COMPLETELY DISOLVED IN MILK TO FORM A SOUPY PASTE‐LIKE CONSISTANCY.
- ADD SALT, PEPPER, CHEESE, BASIL AND MIX.
- REFRIGERATE FOR AT LEAST 1 HOUR BEFORE NEXT STEP.
- GENTLY MIX IN MEAT MAKING SURE EVERYTHING IS EVENLY MIXED.
- WITH SLIGHTLY WET HANDS FORM 4 OZ WT. BALLS.
- PLACE ON BAKING SHEET LINED WITH PARCHEMENT PAPER AND BAKE AT 400 DEGREES FOR APPROX 20 MINUTES UNTIL MEDIUM BROWN AND AN INTERNAL TEMP OF 160.
- MEATBALLS FREEZE VERY WELL IF YOU DON’T USE THEM ALL THIS TIME.
“The restaurant was, as my girlfriend had mentioned, “adorable”. Upon entering I spotted a sea of red & white plaid table cloths topped with candles, wall upon wall covered in authentic black & white photographs in black wooden frames and countless faces of joyous patrons.” -from my previous review 👉here
“When the waiter placed the
canvasplate on the table my mouth instantly began to water, This lasagne was almost too perfect to cut into. The mozzarella cheese was just the right crisp color from the oven, the tomato sauce red as the ripest tomato, the ground beef seasoned to perfection and the ricotta & parmesan perfectly melted in the center bring it all together. I think of the center cheeses as the grandparents of the dish, they hold it together and without them, every other ingredient would be just that, an ingredient stacked on a plate missing something.”
Like each of the restaurants created by Bowers, Kenny’s Italian Kitchen features exceptional ingredients and an unparalleled attention to details. Guests will enjoy a cozy patio and a full-service bar, including a moderately-priced wine list.
At Kenny’s Italian Kitchen, a trip to Little Italy is as close as Village on the Parkway.
hungry ballsy, Dallas.