[CnD] Michael Symon's Ricotta Mom's Meatballs

Helen Whitehead hwhitehead at cogeco.ca
Mon Mar 18 15:15:41 EDT 2019


	Michael Symon's Mom's Ricotta Meatballs  

Serves 8  

My mom used to make these all the time when I was growing up. They remind me
of home and they're full of flavor. The ricotta cheese makes the meatballs
incredibly soft and moist.

Technique tip: Keep a small bowl of olive oil nearby for your hands while
forming the meatballs.

Swap option: You can use all ground beef for this recipe. 

Ingredients 


Pomodoro sauce  


1/4 cup olive oil 
1 small onion, finely diced (about 1 cup) 
2 cloves garlic, minced 
1/4 teaspoon crushed red pepper flakes 
1 small bundle fresh oregano 
1 small bundle fresh thyme 
Two 15-ounce cans whole peeled tomatoes, crushed with your hands 
Basil, to garnish
Meatballs  


Olive oil 
Kosher salt and freshly ground black pepper 
1/2 cup minced onion 
2 cloves garlic, minced 
1/2 pound ground beef 
1/2 pound ground pork 
1/2 pound ground veal 
1 cup whole milk ricotta cheese 
1/2 cup finely grated Parmesan cheese 
1/2 cup panko breadcrumbs 
1 large egg, beaten 
1/2 cup finely chopped parsley 
1/2 teaspoon freshly grated nutmeg 
Torn fresh basil, for serving 
Grated pecorino cheese, for serving

Preparation  

For the pomodoro sauce:  

 Place the olive oil in a sauce pot over medium heat. Add the onions and
garlic and a large pinch of salt. Cook, stirring occasionally until the
vegetables
soften, 8-10 minutes. Stir in the chili flakes and tomatoes and season with
salt and pepper.  

 Tie the oregano and thyme together with a piece of butchers twine then add
it to the sauce. Bring to a simmer and cook over medium low heat for 30
minutes.
After 30 minutes, remove the herb bundle and purée on low to preserve the
red color. Stir in some torn or chopped basil then set aside to keep warm.  


For the meatballs:   

 1. Heat a sauté pan over medium heat and add olive oil. Add the onions and
garlic with a pinch of salt and cook until softened and translucent, 5
minutes.
Remove from the heat to cool slightly.  

 2. In a mixing bowl combine the ground meats, ricotta, Parmesan,
breadcrumbs, egg, parsley and nutmeg. Season well with salt and freshly
ground black
pepper, then add the cooled onions and garlic. Mix until thoroughly
combined. Scoop in to 1½-ounce. meatballs.  

 3. Place a sauté pan over medium heat and add a film of olive oil. Add a
layer of meatballs, leaving spacing in between and deeply brown on all
sides.
You may need to do this in batches. When all of the meatballs have been
browned add them to a pot of simmering Pomodoro to finish cooking, about 20
minutes.
  

To serve:   

 Serve with torn basil and freshly grated pecorino.  



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