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A16 Meatballs
Ingredients
10
oz
pork shoulder
,
ground
10
oz
beef chuck
,
ground
4
oz
pork fat
,
ground
6
oz
day-old country bread
,
or panko breadcrumbs, ground or finely chopped
1
cup
flat-leaf parsley
,
chopped
1
tablespoon
+ 2 Teaspoons kosher salt
2
teaspoons
dried oregano
2
teaspoons
fennel seeds
1
teaspoon
dried chili flakes
⅔
cup
fresh ricotta
,
drained
3
eggs
,
lightly beaten
¼
cup
whole milk
1-28
oz
San Marzano tomatoes
,
crushed
Handful of fresh basil
Grana Padano
olive oil
Instructions
Preheat oven to 400F. Prepare large baking sheet with olive oil.
Combine pork, beef, bread, pork fat, parsley, 1 tablespoon salt, oregano, fennel seeds, and chili flakes with your hands in a large bowl.
In a separate bowl, just combine ricotta, eggs, and milk. Combine this mixture into the meat mixture until just incorporated. Do not overwork.
Form 1½ inch balls and place on the baking sheet or a roasting pan. You should have about 30 meatballs.
Bake for 15-20 minutes, or until the meatballs are browned. Rotate the pan if needed for even browning.
Mix remaining salt with the tomatoes.
Take the pan out and lower the temperature to 300F.
You can use the same pan or put them into a roasting pan, cover tomatoes and a tight layer of foil.
Braise for 1 to 1½ hours or until the meatballs are tender and have absorbed some of the sauce.
Remove pan and distribute the basil leaves into the sauce.
Serve topped with Grana Padang and olive oil to finish.
Notes
The original recipe calls for 2 oz pork fat and 2 oz prosciutto.