Our famous meatball is shipped in packages of two, and each one-pound meatball features a custom blend of fresh ground Imperial Wagyu beef, Italian sausage, and veal. This mouthwatering favorite is served in a rich sausage ragù, and topped with fresh grated pecorino cheese, creamy whipped ricotta, chopped parsley and extra virgin olive oil. Preparation is a snap following the instructions below!
Our Garlic Bread is built on our artisan semolina loaf that is baked fresh daily. Just follow the below instructions and you’ll be enjoying authentic LAVO garlic bread fresh and hot out of the oven in no time!
- The meatballs are made fresh to order, roasted, and promptly frozen
- Meatballs ship frozen and may arrive partially thawed
- Upon receipt, if you plan to cook that day please allow to fully defrost before cooking
- Items can be stored in fridge for up to 2 days or freezer for 2-3 weeks
- Upon receipt the garlic bread should be made that day, or can be stored in fridge for up to 2 days
- STEP 1: Preheat oven to 325 degrees.
- STEP 2: Place meatballs in a deep oven-proof dish or roasting pan and cover with the sausage ragu
- STEP 3: Add 4oz of water to thin out the sauce slightly, and cover with a tight-fitting lid or aluminum foil (shiny side down)
- STEP 4: Place in preheated oven and heat for 40 minutes until internal temperature of each meatball reaches 165 degrees
- STEP 5: Remove dish from oven, then remove the meatballs from the sauce
- STEP 6: Transfer sauce to a small sauce pan and simmer until desired consistency, seasoning with salt and pepper to taste
- STEP 7: In a shallow bowl, spoon 4-6oz of sausage ragu on the bottom of the bowl
- STEP 8: Place meatball on top of the ragu and then spoon a little more sauce over the top
- STEP 9: Finish your meatball with a heaping spoonful of whipped ricotta, a sprinkle of grated pecorino cheese and chopped parsley
- STEP 10: Drizzle with extra virgin olive oil and enjoy!
- STEP 1: Preheat oven to 375 degrees, and allow garlic butter to come to room temperature
- STEP 2: Use a serrated knife to split each semolina loaf lengthwise
- STEP 3: Evenly spread garlic butter on the cut sides of the bread, sprinkle with grated pecorino cheese, and lightly season with salt and pepper
- STEP 4: Place halves on a baking sheet, cut side up, and place in oven for 8-10 minutes until edges start to brown
- STEP 5: While bread is browning, heat the marinara in a small sauce pan until hot
- STEP 6: Rub another small pan with olive oil and scoop the gorgonzola crema into the pan
- STEP 7: Gently heat on stove top over low heat stirring occasionally until cheese is melted and hot
- STEP 8: Remove bread from oven
- STEP 9: Close the loaves so the cut sides are together and the top of the loaves are facing you
- STEP 10: Brush or drizzle with olive oil and sprinkle generously with grated pecorino cheese
- STEP 11: Place back into the oven for 5 minutes, or until grated cheese has melted onto bread
- STEP 12: Remove from oven and slice into desired thickness
- STEP 13: Sprinkle with more grated cheese and chopped parsley
How to Enjoy
- To enjoy your garlic bread, you can use the sauces as dips (marinara, gorgonzola crema, basil pesto) OR for an over the top presentation, present the bread to your family or guests at the dinner table, then pour each sauce over the top of each loaf
- We suggest starting with the gorgonzola crema, then marinara and finish with basil pesto.
- Helpful hint: If only making one loaf of garlic bread, use half the ingredients