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MEATBALLS
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Yield: about 24 meatballs ( 6 servings )
Preparation time:
Total time:
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| BEEF MEATBALLS | |
| 2 Pounds | ground beef,, (80% lean) |
| 2 tsp | salt |
| 1/4 tsp | red pepper flakes |
| 1/2 tsp | ground fennel seed |
| 1/2 cup | dried bread crumbs |
| 1/4 cup | parsley chopped |
| 1 Tbsp | fresh oregano,, (1 tsp dried) |
| 1 cup | fresh ricotta cheese |
| 2 | eggs |
| CHICKEN MEATBALLS | |
| 2 Pounds | ground chicken thighs |
| 1 Tbsp | salt |
| 1 tsp | ground fennel seed |
| 1 tsp | ground black pepper |
| 1/4 cup | white wine |
| 1/2 cup | parsley, chopped |
| 1 cup | dried bread crumbs |
| 2 | eggs |
| SPICY PORK MEATBALLS | |
| 2 Pounds | ground pork shoulder |
| 1 Tbsp plus 1 tsp | salt |
| 4 hot cherry peppers (stems removed, minced about 1/3 cup) | |
| 1/4 cup | hot cherry pepper pickling liquid |
| 4 slices | white bread, minced, (about 3 1/2 cups) |
| 3 | eggs |
1. Preheat oven to 450. Mix all ingredients in a large bowl and stir until combined.
2. Grease a 9x13 baking dish. Roll mixture into golf-ball-sized meatballs, packing them firmly (wet hands to prevent meat from sticking; alternatively, you can use an ice cream scoop). Place meatballs in baking dish in even rows so they're touching.
3. Bake until meatballs are cooked through, about 14 minutes for chicken and pork and 20 minutes for beef. Let rest 5 min, then serve.
Makes about 24 meatballs ( 6 servings )
Recipe uploaded with Shop'NCook for iPhone.
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