Meatballs with Ricotta

By exdircomp

Ingredients

• 1/2 pound ground pork
• 1/4 pound ground veal
• 1/2 pound fresh ricotta
• 1 egg, beaten
• 2 tablespoons Parmigiano-Reggiano, grated
• 6 pickled gherkins, chopped
• 3 tablespoons chopped pistachios
• 2 tablespoons butter
• 1 cup brown chicken stock, recipe follows
• 1/2 cup milk, optional
• Salt and pepper, to taste

Preparation

Step 1

In a large bowl, combine the ground meat, ricotta, egg, Parmigiano-Reggiano, gherkins and pistachios. Mix only as much as necessary, and form into balls of a 1-inch diameter.
In a large, heavy-bottomed skillet, heat the butter until it foams and subsides. Place the balls in the butter and brown on all sides. Add the stock and, if necessary, the milk so that the liquid comes halfway up the sides of the balls. Bring the liquid to a boil, reduce to a simmer and cook 15 minutes, until the meatballs are cooked through. Serve with the broth poured over.