Pork & Ricotta Meatballs

By JAmero4702

Ingredients

• 1/2 cup cubed day-old bread
• 1/4 cup whole milk
• 1 1/2 pounds of medium-ground pork (20% fat)
• 1/2 cup ricotta cheese
• 1 garlic clove, minced
• 2 tablespoons chopped fresh flat-leaf parsley
• Grated zest of 1 lemon
• 1/2 teaspoon ground coriander
• 1/4 teaspoon ground cinnamon
• 1 teaspoon kosher salt
• 2 tablespoons olive oil
• 1/2 cup torn fresh basil leaves
• 1/4 freshly grated Parmesan cheese

Details

Servings 1
Adapted from wendyshow.com

Preparation

Step 1

Directions:

In a large bowl, combine the pork, soaked bread, ricotta, garlic, shallot, parsley, lemon zest, coriander, cinnamon, and salt. Mix with your hands to combine. Form into meatballs with slightly damp hands. You should have about 12 to 15 meatballs.

In a frying pan, heat the olive oil over medium-high heat. Cook the meatballs for 2 to 3 minutes per side, until golden brown and cooked through. Remove to a large bowl, garnish with the basil leaves, and top with the Parmesan cheese.

Directions:

In a small saucepan, combine the butter with 1/4 cup water over high heat. When the water comes to a simmer and the butter is melted, add the flour. Reduce the heat to medium and stir until the resulting paste pulls away from the sides of the pan, 1 to 2 minutes.

Remove from the heat and allow to cool for 5 minutes. Add the egg to the pan and stir vigorously until the egg is incorporated into the flour mixture. Stir in the mashed potatoes and let cool.

Pour enough oil into a medium pot so that the oil comes 3-inches up the sides. Heat the oil to 350 degrees.

While the oil heats, gently fold the crab into the potato mixture; the lumpier the batter, the better! Using two soup spoons, shape the mixture into quenelles, or 2-inch footballs. (You should end up with about 35.)

Roll in the panko. Deep-fry, working in batches and turning once, until crisp, brown, and heated through, 2 to 3 minutes.

Place the tater tots on a paper towel and season with salt.