When Kenny Bowers was preparing to open Kenny’s Italian Kitchen in 2010 in Addison’s Village on the Parkway, his mission was clear: to create the perfect, tender meatballs. Night after night, he dedicated himself to perfecting a recipe that captured the true essence of the Italian-American experience, experimenting with just the right balance of meat, seasonings, and binder. The result of those late-night sessions was the birth of Kenny’s Midnight Meatballs—now an iconic dish at both Kenny’s Italian Kitchen and Kenny’s East Coast Pizza.
To celebrate National Meatball Day on Sunday, March 9, Kenny is inviting meatball lovers from across North Texas to join in the fun. For this special occasion, both Kenny’s Italian Kitchen and Kenny’s East Coast Pizza in Plano will be offering their famed meatballs for just $1 each for the entire day.
These mouthwatering meatballs are nearly a quarter-pound each, drenched in a rich, house-made marinara sauce. Whether dining in or ordering takeout (with a limit of 12 meatballs per order), guests are in for a treat.
Founded by Kenny Bowers, Bob Stegall, and Clay McAfee, Kenny’s Restaurant Group operates under the belief that “Every day is a holiday and every meal a feast.” This philosophy shines through in their commitment to exceptional service and the belief that hospitality is felt in every interaction with guests. The restaurants are celebrated for their unwavering dedication to excellence, making every visit a memorable one.
Kenny shared the meatball recipe with us some years ago and we resurrected for your enjoyment, but for a dollar I choose Kenny to make mine.
Ingredients:
- 12 oz (3/4 of a loaf) white bread
- 3 cups whole milk
- salt
- black pepper
- 1 cup Parmesan cheese
- 1 oz basil
- 4 lbs ground beef, pork or sausage (whichever you prefer)
Directions:
- Tear bread into small pieces approximately 1″
- In a large bowl, combine milk and bread.
- Mix together by hand making sure bread is completely dissolved in milk to form a soupy paste like consistency.
- Add salt, pepper, cheese, basil and mix.
- Refrigerate for at least 1 hour.
- Gently mix in meat making sure everything is evenly mixed
- With slightly wet hands for 4 oz balls.
- Place on baking sheet lined with parchment paper and bake at 400 degrees for approximately 20 minutes or until medium brown (internal temp of 160 degrees).
Kenny’s Italian Kitchen
5100 Beltline, Suite 764 (at Montfort)
972-661-9380
Kenny’s East Coast Pizza
4701 W Park Blvd #101,
972-519-9669
