Little Joe's Italian Restaurant was a historic Italian restaurant which once stood in the Chinatown district of Los Angeles at the corner of Broadway and College Street. The area was once part of the city's Italian American enclave which preceded Chinatown. Little Joe's began in 1908 as a Italian-American Grocery company owned by John Nuccio, an Italian immigrant.
Nuccio retired in 1922 and sold the business to his best friend, John Gadeschi. Gadeshi's daughter Marion married John Albert Nuccio who went to work at the restaurant after serving in World War II. The business remained under control of the Nuccio family until it's closure.
The third generation owners, Steve, Bob and Jay Nuccio, having waited for a revitalization of Chinatown and downtown as a nighttime dining destination, decided that it was time to retire. Little Joe's closed it's doors in 1998.
Of the many meals served at Little Joe's, the meatballs and sauce are still legendary. I have found what looks to be the recipe that was used to make this dish. The only corner I cut was the use of veal. I'm sure it would change the flavor slightly and possibly make the dish a bit better. Enjoy!
Little Joe's Meatballs
1 pound ground beef chuck
1/2 pound ground pork
1/2 pound ground veal (or use another 1/2 pound pork)
1 cup bread crumbs, plain
4 large eggs
1/4 cup Italian parsley, chopped fine
1 clove garlic, minced
1 cup onion, chopped fine
1 pinch dried oregano crumbled
1 tsp. kosher salt
1/2 tsp. ground black pepper
1/2 cup grated parmesan cheese
Combine all ingredients and mix well. I use a ice cream scoop (spring action) to make meatballs of the same size. Roll meatballs by hand to finish them.
Lightly coat olive oil onto a foil lined baking sheet and place in meatballs.
Drizzle a little olive oil on meatballs and bake at 350˚ for 1/2 hour or until lightly browned. Do not let bottom of meatballs burn. Do not over cook. Remove meatballs and let cool (if you try to lift them while hot they may fall apart). Place into sauce and simmer.
Makes about 16 meatballs.
1/2 pound ground pork
1/2 pound ground veal (or use another 1/2 pound pork)
1 cup bread crumbs, plain
4 large eggs
1/4 cup Italian parsley, chopped fine
1 clove garlic, minced
1 cup onion, chopped fine
1 pinch dried oregano crumbled
1 tsp. kosher salt
1/2 tsp. ground black pepper
1/2 cup grated parmesan cheese
Combine all ingredients and mix well. I use a ice cream scoop (spring action) to make meatballs of the same size. Roll meatballs by hand to finish them.
Lightly coat olive oil onto a foil lined baking sheet and place in meatballs.
Drizzle a little olive oil on meatballs and bake at 350˚ for 1/2 hour or until lightly browned. Do not let bottom of meatballs burn. Do not over cook. Remove meatballs and let cool (if you try to lift them while hot they may fall apart). Place into sauce and simmer.
Makes about 16 meatballs.
Little Joe's Sauce
3 Tbsp. olive oil
1 medium onion, minced
2 Tbsp. minced green pepper
1 stalk celery, chopped
1 clove garlic, minced
1 (1-pound 28-ounce) can whole tomatoes, chopped with juice
1 (1-pound 28-ounce) cans tomato puree
1 Tbsp. dried basil, crumbled
1 tsp. dried oregano, crumbled
1 bay leaf
1/2 cup dry red wine
1 cup water
2 tsp. kosher salt
1/2 tsp. ground black pepper
2 Tbsp. grated fresh parmesan cheese
Heat olive oil in large heavy pot. Add onion, green pepper, celery and garlic and saute until vegetables are tender.
Add tomatoes, tomato puree, basil, oregano and bay leaf. Simmer 1 hour, stirring frequently. Add red wine, water, salt and pepper.
Simmer 1 hour longer. If sauce is too thick, add more water. When sauce is cooked, add Parmesan cheese and mix well.
Makes about 12 servings.
1 medium onion, minced
2 Tbsp. minced green pepper
1 stalk celery, chopped
1 clove garlic, minced
1 (1-pound 28-ounce) can whole tomatoes, chopped with juice
1 (1-pound 28-ounce) cans tomato puree
1 Tbsp. dried basil, crumbled
1 tsp. dried oregano, crumbled
1 bay leaf
1/2 cup dry red wine
1 cup water
2 tsp. kosher salt
1/2 tsp. ground black pepper
2 Tbsp. grated fresh parmesan cheese
Heat olive oil in large heavy pot. Add onion, green pepper, celery and garlic and saute until vegetables are tender.
Add tomatoes, tomato puree, basil, oregano and bay leaf. Simmer 1 hour, stirring frequently. Add red wine, water, salt and pepper.
Simmer 1 hour longer. If sauce is too thick, add more water. When sauce is cooked, add Parmesan cheese and mix well.
Makes about 12 servings.
