Ingredients

How to make it

  • Mix the ground meats, ricotta, parsley, panko crumbs, onion, pecorino, bacon, garlic, milk, thyme, egg, salt, Worcestershire, and black pepper, to taste, in a large bowl See Photo. Mix until just combined; don't overmix. The mixture will be pretty soft.
  • Using your hands, gently form mixture into 1 tablespoon small meatballs (about the size of ping pong balls). Put them on a large plate or pan; cover and refrigerate at least an hour or up to 24 hours.
  • Brush each meatball with olive oil and place on baking sheet. Bake meatballs at 400F degrees for 15 minutes. Turn up to broil to get them golden brown on top.
  • Serve the meatballs, skewered on a platter with a dollop of the heated sauce and a fresh leaf of basil. They can be serve warm or at room temperature.
  • The meatballs can be stored, covered, in the refrigerator for 3 days, or frozen for up to 6 weeks.
  • Meatball wisdom:
  • - Be gentle when you're forming meatballs--too firm a hand makes them dense and tough.
  • - These can be frozen cooked (in sauce) or raw; freeze raw meatballs on a cookie sheet, then transfer them to resealable plastic bags. Cooked-in-sauce meatballs can go into plastic containers.
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  • chuckieb 3 years ago
    Oh my goodness. Those are just gorgeous. You post the very coolest recipes.
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