Michael Symon's Mother's Ricotta Meatballs

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

• Ready In: 1 hr
• Serves: 8-10

Ingredients

• MEATBALLS

• 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

• SAUCE

• 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.