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    You are in: Home / Recipes / Michael Symon's Mother's Ricotta Meatballs Recipe
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    Michael Symon's Mother's Ricotta Meatballs

    Total Time:

    Prep Time:

    Cook Time:

    1 hr

    30 mins

    30 mins

    Zeldaz's Note:

    From The Chew. Serve with crusty bread and/or salad.

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    Units: US | Metric




    1. 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. 2
      Warm olive oil in sauté pan over medium-high heat. Fry meatballs until golden brown. Remove from pan & set aside.
    3. 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.

    Ratings & Reviews:

    • on April 16, 2013

      I have made these many times since I first saw them on the Chew. They are very moist, tender and tasty. This recipe replaced my old favorite- one that I had used for over 30 years! I'm grateful that you posted the recipe- the Chew website is very slow and not that easy to navigate. Thanks again, Dayle

      people found this review Helpful. Was this review helpful to you? Yes | No


    Nutritional Facts for Michael Symon's Mother's Ricotta Meatballs

    Serving Size: 1 (460 g)

    Servings Per Recipe: 8

    Amount Per Serving
    % Daily Value
    Calories 428.3
    Calories from Fat 226
    Total Fat 25.1 g
    Saturated Fat 12.8 g
    Cholesterol 108.7 mg
    Sodium 1037.3 mg
    Total Carbohydrate 21.6 g
    Dietary Fiber 4.9 g
    Sugars 10.6 g
    Protein 29.0 g

    The following items or measurements are not included:


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