Bertucci's Corporation, a casual-dining chain, owns a collection of full-service Italian restaurants that operate under the name "Bertucci's Brick Oven Pizzeria." During the early years of the 21st century there were roughly 80 Bertucci's restaurants scattered throughout the northeastern United States, each of which featured wood-fired brick ovens, which cook hotter than conventional pizza ovens, and served Tuscan-styled food, including gourmet pizzas, salads, soups, seafood, and pasta dishes. Founded in suburban Boston by Joseph Crugnale, Bertucci's expanded quickly during the 1980s and 1990s, growing from a single restaurant in 1981 to a sprawling restaurant chain by the mid-1990s. N.E. Restaurant Co. Inc., Bertucci's owner since 1998, adopted the Bertucci's name in 2001.
Bertucci's Homemade Meatballs
2 lbs lean ground beef 2 lbs
1/2 lb. sausage meat, ground
1 cup Italian bread, day old, cubed
1 cup milk 1 cup
3 large eggs
1/4 cup Italian parsley, chopped
2 tablespoons garlic, minced
salt & pepper to taste
Every Italian has their own special secret for making their meatballs unique. At Bertucci's, the secret is to add a little sausage meat to the beef for additional flavor.
Bertucci's serves meatball sliders on the Happy Hour Menu