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Two Meatballs In A Kitchen

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Two Meatballs In A Kitchen

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Two Meatballs In A Kitchen

Sal opened his own restaurant, Taste of New York Pizza in Fort Myers, when he was just 22 years old. Bella Rosa, an upscale Italian eatery named after his wife, Rose, followed, and Little Meatballs launched in 2002. He later expanded to a larger space next store and opened Two Meatballs in the Kitchen, a name that stuck after years of Rose’s pleas to their son and son-in-law to keep their hands off the simmering meatballs in the family’s kitchen.
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Two Meatballs In A Kitchen

2. Return the sauce to a simmer and simmer gently until the meatballs are cooked through, about 1½ hours. Be sure to cook the meatballs at a very gentle simmer; if the sauce boils, the fat will separate from the meat and they will dry out. When you think they are done, remove one from the pot and cut into it with a paring knife. If it is still pink in the middle, continue to cook until done, another 10 to 15 minutes.
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Two Meatballs In A Kitchen

TIPS: To see if you’ve added enough salt and pepper to the meatball mixture, before shaping the meatballs, bring a small pot of water to a boil. Pinch off a grape-size piece of meatball mixture, roll it into a ball, and drop it in the pot. When it is cooked through, in about 2 minutes, taste it and adjust the seasoning before rolling all of your meatballs.
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Two Meatballs In A Kitchen

EntreesUbiquitously love. Never replicatedHouse Favorite8.95Choice of either papa’s meatballs or sausage, served with choice of pastaLasagna12.95Three layers of pasta, ricotta, ground beef and sausage, topped with tomato sauce and mozzarellaWild Mushroom Ravioli14.95Ravioli stuffed with 3 kinds of mushroom, basil, and sun-dried tomatoes, sautéed with pesto cream sauceGina’s Favorite Chicken14.95Grilled chicken breast topped with goat cheese, sun-dried tomatoes, and a basil lemon butter sauce, served with veggies and signature potatoesChicken Francese11.95Chicken breast lightly egg washed and sautéed in white wine lemon butter sauce, served with veggies and signature potatoesShrimp Scampi Di Roma12.95Sautéed shrimp, garlic, tomato, arugula, and fresh herbs in a white wine butter sauce over choice of pastaVeal Marsala17.95Veal Scallopini sauteed with prosciutto, marsala wine, and fresh mushrooms served with veggies and signature potatoesRigatoni Alexander10.95Grilled chicken, mushrooms, and sun-dried tomatoes in a rosatino sauceEggplant Parmigiana8.95Breaded eggplant topped with tomato sauce and mozzarella served with choice of pastaVeal Parmigiana12.95Breaded cutlets topped with tomato sauce and mozzarella served with choice of pastaGrilled Salmon Piccata15.95Grilled salmon topped with a lemon butter garlic sauce, served with seafood stuffed ravioliPaul’s Steak Marsala20.9512 oz. N.Y. Strip sautéed with a mushroom marsala demi, served with veggies & signature potatoesTortellini Maria12.95Cheese filled tortellini sautéed with chicken & shrimp in a pesto cream sauceRigatoni Tuscana8.95Rigatoni sautéed with spinach, mushroom, and ricotta in a light tomato cream sauceAlfredo’s Friend Nick10.50Grilled chicken, peas and mushrooms in a creamy alfredo sauce served over farfallaAlaina’s Baked Pasta11.95Grilled chicken, shrimp, and prosciutto sautéed with a cream sauce, baked with mozzarella and served over farfallaMama’s Pasta10.95Sautéed sausage and meatball pieces, pancetta, ricotta, and peas topped with pecorino and parm served over choice of pastaTilapia Oreganato10.95Tilapia topped with fresh oregano, lemon, garlic, EVOO, butter, and bread crumbs, served with veggies and signature potatoesPasta Bolognese8.95Ground veal, pork, and beef in a pomodoro sauce over choice of pastaSal’s Favorite Pasta9.95Baked rigatoni, meatballs, ricotta, and bolognese sauce, topped with mozzarellaSeafood Fra Diavolo15.95Combination of mussels, clams, tilapia, shrimp, calamari, scallops, sautéed over choice of pasta with a light tomato sauceChicken Parmigiana10.95Breaded chicken topped with tomato sauce and mozzarella served with choice of pastaChicken Marsala11.95Chicken breast sautéed with prosciutto, marsala wine and fresh mushrooms, with veggies and signature potatoesVeal Milanese16.95Lightly breaded veal, pan fried and topped with arugula mix, shredded Pecorino, served with veggies & signature potatoesSkinny Italian8.95Multigrain pasta sautéed with EVOO, garlic, fresh tomatoes, pine nuts, spinach and basilLinguini with Clam Sauce11.95Clams sautéed in fresh garlic and olive oil, served over linguini
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Two Meatballs In A Kitchen

House Favorite8.95Choice of either papa’s meatballs or sausage, served with choice of pastaLasagna12.95Three layers of pasta, ricotta, ground beef and sausage, topped with tomato sauce and mozzarellaWild Mushroom Ravioli14.95Ravioli stuffed with 3 kinds of mushroom, basil, and sun-dried tomatoes, sautéed with pesto cream sauceGina’s Favorite Chicken14.95Grilled chicken breast topped with goat cheese, sun-dried tomatoes, and a basil lemon butter sauce, served with veggies and signature potatoesChicken Francese11.95Chicken breast lightly egg washed and sautéed in white wine lemon butter sauce, served with veggies and signature potatoesShrimp Scampi Di Roma12.95Sautéed shrimp, garlic, tomato, arugula, and fresh herbs in a white wine butter sauce over choice of pastaVeal Marsala17.95Veal Scallopini sauteed with prosciutto, marsala wine, and fresh mushrooms served with veggies and signature potatoesRigatoni Alexander10.95Grilled chicken, mushrooms, and sun-dried tomatoes in a rosatino sauceEggplant Parmigiana8.95Breaded eggplant topped with tomato sauce and mozzarella served with choice of pastaVeal Parmigiana12.95Breaded cutlets topped with tomato sauce and mozzarella served with choice of pastaGrilled Salmon Piccata15.95Grilled salmon topped with a lemon butter garlic sauce, served with seafood stuffed ravioliPaul’s Steak Marsala20.9512 oz. N.Y. Strip sautéed with a mushroom marsala demi, served with veggies & signature potatoesTortellini Maria12.95Cheese filled tortellini sautéed with chicken & shrimp in a pesto cream sauceRigatoni Tuscana8.95Rigatoni sautéed with spinach, mushroom, and ricotta in a light tomato cream sauceAlfredo’s Friend Nick10.50Grilled chicken, peas and mushrooms in a creamy alfredo sauce served over farfallaAlaina’s Baked Pasta11.95Grilled chicken, shrimp, and prosciutto sautéed with a cream sauce, baked with mozzarella and served over farfallaMama’s Pasta10.95Sautéed sausage and meatball pieces, pancetta, ricotta, and peas topped with pecorino and parm served over choice of pastaTilapia Oreganato10.95Tilapia topped with fresh oregano, lemon, garlic, EVOO, butter, and bread crumbs, served with veggies and signature potatoesPasta Bolognese8.95Ground veal, pork, and beef in a pomodoro sauce over choice of pastaSal’s Favorite Pasta9.95Baked rigatoni, meatballs, ricotta, and bolognese sauce, topped with mozzarellaSeafood Fra Diavolo15.95Combination of mussels, clams, tilapia, shrimp, calamari, scallops, sautéed over choice of pasta with a light tomato sauceChicken Parmigiana10.95Breaded chicken topped with tomato sauce and mozzarella served with choice of pastaChicken Marsala11.95Chicken breast sautéed with prosciutto, marsala wine and fresh mushrooms, with veggies and signature potatoesVeal Milanese16.95Lightly breaded veal, pan fried and topped with arugula mix, shredded Pecorino, served with veggies & signature potatoesSkinny Italian8.95Multigrain pasta sautéed with EVOO, garlic, fresh tomatoes, pine nuts, spinach and basilLinguini with Clam Sauce11.95Clams sautéed in fresh garlic and olive oil, served over linguini
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Two Meatballs in the Kitchen Shrimp Scampi Di Roma24 16-20 shrimp, peeled and deveined, shells reserved ½ cup olive oil16 cloves fresh garlic, peeled and cracked 1 ½ teaspoons crushed red pepper flakes24 cherry tomatoes, halved¼ cup dry white wine2 tablespoons unsalted butter 8 ounces arugula1 tablespoon fresh chopped parsley, plus more for garnish1 1/2 teaspoons grated Pecorino Romano1 pound pasta, cooked according to package directionsChopped fresh basil, for garnishZest of one lemon1. Using a small saucepan over medium high heat, bring to boil shrimp shells and 1 cup water. Reduce heat and simmer until reduced to ¾ cup, about 25 minutes. Set aside.2. Using a large saute pan over medium heat, heat the oil. Add the garlic and red peppers and saute until garlic is light brown. Add the cherry tomatoes and saute until soft, about 5 minutes.3. Add wine and reduce by half. Add shrimp, arugula, reserved shrimp stock and butter. Simmer until shrimp is cooked through, about 3 minutes. Add parsley, Pecorino Romano and pasta, tossing to coat.To serve, divide between serving plates and garnish with parsley, basil and lemon zest.Makes 4 servings.Nutrition information per serving: 929 calories, 38% calories from fat, 39g fat, 9g saturated fat, 243mg cholesterol, 98g carbohydrates, 6g total sugar, 0g added sugar, 44g protein, 905mg sodium, 8g fiber
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Sal always has a warm, inviting space where the foodie can get a bite. Like Italian? You'll find yourself Loving Two Meatballs. Lunch, dinner, drinks, whatever the occasion.
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Even if it’s to yourself, buying a Two Meatballs Gift Certificate guarantees a good time for all involved. We frequently run specials, but before that birthday of special event gets here, get one today. 
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Owner Sal Basile has been at the helm of a number of successful Italian restaurants in Fort Myers and definitely has a following. He is known for great, hand tossed pizza and cranks them out at Two Meatballs. The garlic rolls are infamous but save room for your big main course. You’ll find almost all of the Italian staples here along with things like grilled chicken topped with goat cheese sun-dried tomatoes and a lemon butter sauce, served with potatoes instead of pasta. This is perhaps Basile’s largest Italian restaurant and it’s almost always buzzing inside. The bar is trendy and has a great happy hour. Gluten free fans will be glad to know that this restaurant can accommodate you. They also provide an affordable lunch.

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