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.

Kenny Bowers

Kenny Bowers

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.

Kenny's Italian Kitchen Midnight Meatballs

Midnight Meatballs

Kenny's Italian Kitchen Midnight Meatballs

Midnight Meatballs

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.

KENNY’S MIDNIGHT MEATBALLS
Write a review
Print
Prep Time
20 min
Cook Time
1 hr 20 min
Total Time
1 hr 40 min
Prep Time
20 min
Cook Time
1 hr 20 min
Total Time
1 hr 40 min
Ingredients
  1. 12 OZ (3/4 OF A LOAF) WHITE BREAD
  2. 3 CUPS MILK (WHOLE)
  3. TO TASTE SALT (IODIZED)
  4. TO TASTE BLACK PEPPER (TABLE GRIND)
  5. 1 CUPS PARMESAN CHEESE
  6. 1 OZ wt. BASIL (FRESH, CHOPPED 3/8” NO STEM)
  7. 4 LBS GROUND BEEF OR PORK OR SAUSAGE
Instructions
  1. TEAR BREAD IN TO SMALL PIECES APPROX 1”.
  2. IN A LARGE BOWL COMBINE MILK AND BREAD.
  3. MIX TOGETHER BY HAND MAKING SURE BREAD IS COMPLETELY DISOLVED IN MILK TO FORM A SOUPY PASTE‐LIKE CONSISTANCY.
  4. ADD SALT, PEPPER, CHEESE, BASIL AND MIX.
  5. REFRIGERATE FOR AT LEAST 1 HOUR BEFORE NEXT STEP.
  6. GENTLY MIX IN MEAT MAKING SURE EVERYTHING IS EVENLY MIXED.
  7. WITH SLIGHTLY WET HANDS FORM 4 OZ WT. BALLS.
  8. 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.
Notes
  1. MEATBALLS FREEZE VERY WELL IF YOU DON’T USE THEM ALL THIS TIME.
Brandon Does Dallas http://brandondoesdallas.com/
The menu showcases classic Italian-American styles, including veal, chicken and seafood prepared parmagiana, piccata and marsala.  Additional specialties include classic meatballs, sausage and peppers and spaghetti with clam sauce. The presentation of such entrees as a bone-in veal parmagiana gives diners a feeling of indulgence, even for a weekday dinner.

“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

Kenny's Italian Kitchen Lasagna

Lasagna

“When the waiter placed the canvas plate 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

 

#MeatballMadness

 

Stay hungry ballsy, Dallas.

Brandon

bb-final-transparent

Brandon Baker

Brandon Baker

Brandon is a Dallas born-and-raised, tech-loving, obsessive foodie. His blog is dedicated to all the fun and affordable food the Dallas metroplex has to offer.

LEAVE A COMMENT

RELATED POSTS