Ricotta Meatballs

By Brie

Try this dish -- its' a holiday favorite in Michael's family!

Ingredients

• FOR THE MEATBALLS:
• 1/2 pound ground pork
• 1/2 pound ground beef
• 2 cups ricotta cheese drained
• 1 egg (beaten)
• 1/4 cup flatleaf parsley
• A few gratings nutmegSalt (to taste)
• Flour for dusting
• Olive oil for frying
• 1 cup freshly grated Parmigiano-Reggiano
• FOR THE SAUCE:
• 2 28 oz cans San Marzano tomatoes
• 3 cloves garlic sliced
• 1 medium onion diced
• 4 oz red wine
• 2 oz olive oil
• 2 tablespoons chile flakes
• Salt (to taste)

Preparation

Step 1

Combine ground pork & ground beef in a bowl. Add ricotta cheese and egg. Mix thoroughly. Stir in flat leaf parsley, Parmigiano-Reggiano, nutmeg, and salt. Sprinkle in flour. Form meat mixture into 1" balls.

Warm olive oil in sauté pan over medium-high heat. Fry meatballs until golden brown. Remove from pan & set aside.

Heat more olive oil in sauté pan over medium-high heat. Sweat onions and garlic cloves in olive oil until translucent (4-5 minutes). Deglaze pan by adding red wine, then cook until liquid is reduced by half. Add tomatoes and chile flakes, then bring to a simmer. Add salt to taste. Add meatballs, then simmer for 30 minutes. Serve with crusty bread and/or salad.