If you've ever been to Las Vegas you know the city isn't just famous for its entertainment, but also some pretty delicious culinary offerings.
Eye Opener sent Kevin Roth to check out all things Vegas, including LAVO, The Palazzo's premiere restaurant.
We even got a chance to go behind the scenes and see how Chef Marc Marrone makes his One-Pound LAVO Kobe Meatball.
Watch the video above to see how it's done and check out the recipe for yourself below.
1 lb ground Kobe beef
1 lb ground sweet sausage
1 lb ground veal
2 oz salt
1 oz ground black pepper
2 oz dry breadcrumbs
1 oz fresh white bread
2 oz milk
½ oz chopped basil
½ oz chopped parsley
2 oz grated Romano cheese
2 oz grated Parmigiano cheese
2 oz diced onion, cooked
1 oz chopped garlic, fresh
28 oz Italian tomatoes in the can
½ oz chopped garlic
½ oz Sliced onions
1 oz Olive oil
A few sprigs of fresh basil
A few springs of fresh parsley
Combine dry breadcrumbs, fresh white bread and milk in a small bowl
Using hands: break the bread apart and mix it into the other ingredients gently until it is fully absorbed *Do not over mix as this will make the mix tough.
Portion the mixture into balls
Brown the meatballs in 3 oz of hot oil until golden on all sides
Remove and set aside
Heat the oil in a pan
When hot add the basil, parsley, onions, garlic and tomatoes
Then season and simmer
Immerse meatballs in marina sauce and cook on a slow simmer for about an hour until tender *Approximately 160 degree internal temperature
Remove, place in a bowl and add sauce
Top with whipped ricotta, grated cheese and chopped parsley