Virginia Beach, Virginia, is home to a hidden gem that’s been making waves, especially after a visit from the man himself, Guy Fieri. The star of “Diners, Drive-Ins, and Dives” recently took a trip to Rigoletto Bakery and Cafe, a spot that’s as authentic and heartwarming as it is delicious. The episode features a dish that left Guy raving: stuffed meatballs.
Meet the Heart of Rigoletto
The family-run establishment is managed by mother-daughter duo, Gilda and Jesse. They bring a homey, welcoming vibe to their Bakery and Cafe, making everyone feel like part of the family. “You may feel like you’re one of the family when you come in here,” Guy exclaims, noting the warm, Italian home-like atmosphere.
The Star Dish: Stuffed Meatballs
Guy didn’t waste any time getting to the kitchen to see how these legendary stuffed meatballs are made. The process started with Gilda leading the charge, “We’re making the stuffing quick because I’m watching you,” she jokes. The key components of the stuffing include diced General salami, spicy capicola, Black Forest ham, provolone, and mozzarella.
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“It’s on the low-fat menu,” Guy quips, adding, “Eat this, and it’ll make you low and fat!” The humor is non-stop, but the process is sincere and authentic.
Crafting the Meatball
Gilda insists on a stringent recipe: leaner meat mixed with fattier meat, seasoned with 22 eggs (yes, 22!), dry parsley, pecorino Romano, Parmigiano-Reggiano, garlic powder, and salt and pepper. “We want dense meatballs so nothing comes out,” Gilda emphasizes. There’s no milk in these meatballs, ensuring they’re far from wimpy. “We can’t have wimpy meatballs,” Guy remarks, adding, “I just had some dental work done. I don’t want to go breaking anything.”
Once the meat mixture is ready, the stuffing is added meticulously by hand, ensuring that every meatball is perfectly stuffed. These meatballs are then baked at 325°F, “because 350°F will burn them.”
The Perfect Pairing: Grandma’s Sauce and Spaghetti
No Italian meatball is complete without a stellar sauce and pasta. “Don’t touch the sauce,” Gilda warns as Guy reaches for it. The secret to the sauce? It’s Grandma’s recipe, rich with crushed tomatoes and a touch of basil. “It tastes better when my grandma does it with her hands,” Guy jokes.
The final dish is a sight to behold: spaghetti topped with two massive stuffed meatballs, drenched in Grandma’s sauce. Guy’s first bite says it all, “Look at all that creaminess from the provolone and the mozzarella… because the inside is so creamy, you do need that hard exterior to keep it locked in.”
A Symphony of Flavors
Guy’s review is nothing short of glowing. “Not overly flavored, a really nice balance,” he says, describing the subtle saltiness from the cold cuts, a touch of sweetness from the ham, and a balanced richness from the cheese. The pasta is done to perfection, “Pasta is al dente, the sauce is sweet and just luscious, and the fresh basil really sings out,” he concludes. The dish is “dynamite.”