Herb-Ricotta Meatballs

By cindygwest

Ingredients

• 3/4 lb. ground pork
• 3/4 pound ground turkey
• 1/2 cup whole ricotta
• 1/3 cup minced flat-leaf parsley
• 1/3 cup panko breadcrumbs
• 1/2 cup medium grated onion
• 3 T. finely grated Pecorino
• 1 slice bacon (finely minced)
• 2 large cloves garlic (minced)
• 2 T. milk
• 1 t. minced fresh thyme
• 1 large egg, beaten
• 2 dashed Worchestershire sauce
• Kosher salt and freshly ground pepper
• 1 cup olive oil
• 2 - 3 cups Marinara sauce

Details

Adapted from foodnetwork.com

Preparation

Step 1

Mix ground meats, ricotta, parsley, panko, onion, pecorino, bacon, milk, garlic, thyme, egg, Worchestershire, 2 t. salt and a few grinds of pepper in a large bowl until just combined. Do not over mix. Shape into bite-size meatballs. Place on a baking sheet, cover and refrigerate 1 hour or up to 24 hours. Heat oil in a medium nonstick skillet over medium-high heat. Cook meatballs, in 3 batches, turning until brown on all sides, about 6 minutes. Transfer to a large plate. Discard oil and wipe out skillet. Return meatballs to pan and add marinara sauce. Bring to a simmer, cover and cook over low heat until meatballs are cooked through, about 15 minutes.

Serve meatballs, warm or at room temperature, on toothpicks with basil leaves and sauce as needed.