Michael Symon's Ricotta Meatballs

51
Michael Symon's Ricotta Meatballs

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  • Prep Time

    minutes

  • Total Time

    minutes

  • Servings

    servings


Ingredients

  • FOR THE MEATBALLS:

  • ½

    pound ground pork

  • ½

    pound ground beef

  • 2

    cups ricotta cheese drained

  • 1

    egg (beaten)

  • ¼

    cup flatleaf parsley

  • A few gratings nutmeg

  • Salt (to taste)

  • Flour for dusting

  • Olive oil for frying

  • 1

    cup freshly grated Parmigiano-Reggiano

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  • .

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  • 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)

Directions

step 1 ingredients 1/2 pound ground pork 1/2 pound ground beef 2 cups ricotta cheese drained 1 egg (beaten) 1/4 cup flatleaf parsley 1 cup freshly grated Parmigiano-Reggiano A few gratings nutmeg Salt (to taste) Flour for dusting instructions 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. step 2 ingredients Olive oil for frying instructions Warm olive oil in sauté pan over medium-high heat. Fry meatballs until golden brown. Remove from pan & set aside. step 3 ingredients 2 oz olive oil 3 cloves garlic sliced 1 medium onion diced 4 oz red wine 2 28 oz cans San Marzano tomatoes 2 tablespoons chile flakes Salt (to taste) instructions 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.


Nutrition

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