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
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.