Michael Symon's Mother's Ricotta Meatballs |
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Prep Time: 30 Minutes Cook Time: 30 Minutes |
Ready In: 60 Minutes Servings: 10 |
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From The Chew. Serve with crusty bread and/or salad. Ingredients:
1/2 lb ground pork |
1/2 lb ground beef |
2 cups ricotta cheese, drained |
1 egg (beaten) |
1/4 cup flat leaf parsley |
1 cup freshly grated parmigiano-reggiano cheese |
1 few gratings nutmeg |
salt (to taste) |
flour, for dusting |
olive oil (for frying) |
1 cup freshly grated parmigiano-reggiano cheese |
2 (28 ounce) cans san marzano tomatoes |
olive oil |
3 garlic cloves, sliced |
1 medium onion, diced |
4 ounces red wine |
2 (28 ounce) cans san marzano tomatoes |
2 tablespoons chili flakes |
salt (to taste) |
Directions:
1. Combine ground pork & ground beef in a bowl. Add ricotta cheese and egg. Mix thoroughly. Stir in flat leaf parsley, Parmigiano-Reggiano, nutmeg, and salt. Sprinkle in flour. Form meat mixture into 1 balls. (Sic. What is meant is to form the meatballs, then dust them in flour prior to frying.).
2. Warm olive oil in sauté pan over medium-high heat. Fry meatballs until golden brown. Remove from pan & set aside.
3. Heat more olive oil in sauté pan over medium-high heat. Sweat onions and garlic cloves in olive oil until translucent (4-5 minutes). Deglaze pan by adding red wine, then cook until liquid is reduced by half. Add tomatoes and chile flakes, then bring to a simmer. Add salt to taste. Add meatballs, then simmer for 30 minutes.
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