Italian Cocktail Meatballs with Herbs & RicottaFrom luisascatering 5 years ago
- 1 pound ground pork shopping list
- 1 pound ground turkey shopping list
- 8 oz whole milk ricotta shopping list
- 1/2 cup minced flat-leaf parsley leaves shopping list
- 2/3 cup panko bread crumbs shopping list
- 1 medium onion, grated shopping list
- 1/2 cup finely grated pecorino shopping list
- 4 slices applewood smoked bacon, finely minced shopping list
- 3 large cloves garlic, minced shopping list
- 4 tablespoons milk shopping list
- 1 tablespoon minced fresh thyme shopping list
- 2 large eggs, beaten shopping list
- 2 teaspoons kosher salt shopping list
- a few dashes worcestershire sauce shopping list
- Freshly ground black pepper shopping list
- ~ shopping list
- olive oil, for brushing on meatballs shopping list
- 3 cups of your homemade marinara sauce (or quality jarred marinara sauce) shopping list
- small fresh basil leaves shopping list
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.