MEATBALLS

By á-32773

Ingredients

• 10 ounces ground pork
• 5 ounces ground chuck
• 5 ounces ground veal
• 2 ounces pancetta, finely chopped
• 1/4 cup lard
• 1 cup fine white bread crumbs
• 3 tablespoons finely chopped flat-leaf parsley
• 2 tablespoons finely chopped fresh oregano (or 2 teaspoons dried)
• 1 1/2 teaspoons toasted fennel seeds, ground
• 1 1/2 teaspoons kosher salt
• 1/2 teaspoon fresh ground black pepper
• 1 teaspoon crushed red pepper flakes
• 1/4 teaspoon ground allspice
• 1/2 cup whole-milk ricotta
• 1/4 cup grated parmesan cheese
• 1 tablespoon minced garlic
• 2 tablespoons whole milk
• 2 large eggs, beaten

Preparation

Step 1

1. Make the meatballs: In a large mixing bowl, combine the pork, beef, veal, pancetta, lard, bread crumbs, parsley, oregano, ground fennel, salt, red pepper flakes and allspice. Using your hands, combine all of the ingredients until evenly mixed.

2. In a separate large mixing bowl, whisk together the ricotta, milk and eggs. Add the mixture to the meat and gently mix until just incorporated, careful to not overwork the meat. Cover and chill in the refrigerator for at least 1 hour and up to 2 days.

3. Adjust the oven racks to the middle position and preheat the oven to 375°. Line 2 rimmed baking sheets with parchment paper and grease each one with the olive oil. Remove the meat mixture from the refrigerator and, using your hands, form large golf ball-size meatballs, placing them onto the prepared baking sheets. Bake until brown, 10 to 12 minutes, flipping the meatballs and trays halfway through baking.