Michael Symon's Mother's Ricotta Meatballs
- Ready In:
- 1hr
- Ingredients:
- 19
- 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
- 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.).
- Warm olive oil in sauté pan over medium-high heat. Fry meatballs until golden brown. Remove from pan & set aside.
- 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.
Reviews
-
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
RECIPE SUBMITTED BY
zeldaz51
United States
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