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MEATBALLS - GROUND BEEF - Beef and Ricotta Meatballs
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Michael Symon's Beef and Ricotta Meatballs ingredients | |
1/2 cup | Wheat Bread, day old, diced |
2 ounces | Whole Milk |
1 1/2 pounds | ground Beef, 80/20 blend |
1/2 cup | Ricotta Cheese |
1 | Garlic clove, minced |
1 | Shallot, minced |
2 tablespoons | Parsley leaves |
1 | Lemon, zested |
1/2 teaspoon | Coriander |
1/4 teaspoon | Cinnamon |
1 teaspoon | Kosher Salt |
1-2 tablespoons | Olive Oil,, (plus more as needed) |
1/2 cup | Basil leaves |
1/4 cup | Parmesan Cheese, grated |
instructions Soak the bread in the milk in a medium-size bowl. In a separate bowl, mix the beef with all remaining ingredients. After the bread has thoroughly soaked up the milk, remove it from the bowl and ring out the remaining liquid. Thoroughly mix the bread into the meat mixture. instructions Once the mixture is well combined, form it into 3 ounce balls using about 1/3 cup each. Heat the olive oil in a large frying pan and add the meatballs. Cook until golden on the outside (2 to 3 minutes per side). When meatballs are finished, add the sauce to the pan and simmer for 30 minutes. instructions Place the finished meatballs in a bowl and garnish with torn basil leaves and grated Parmesan cheese. ingredients | |
1/4 cup | Olive Oil |
1 large | Spanish Onion,, (finely diced; 1 cup) |
6 | Garlic cloves,, (sliced) |
1 1/2 teaspoons | Kosher Salt,, (or more to taste) |
instructions For the Tomato Sauce: Heat oil in a 4 quart saucepan or large Dutch oven over medium heat, add the onion and cook until translucent, about 2 minutes. Add the garlic and salt and cook until everything is soft but not browned, about 3 minutes. ingredients | |
2 28-ounce cans | San Marzano Tomatoes, (with their juice) |
1 cup | Dry White Wine |
1 | Bay Leaf |
1 tablespoon | fresh Oregano leaves,, (or 1 teaspoon dried) |
1/4 teaspoon | Black Pepper |
1 tablespoon | crushed Red Pepper Flakes,, (optional) |
instructions
Squeeze the tomatoes one by one into the pan, pulverizing them by hand and pour in their juice as well. Add the wine, bay leaf, oregano, black pepper, and red pepper flakes (if applicable). Bring the sauce to a simmer, about 4 to 5 minutes then reduce the heat to its lowest possible setting and continue to cook for 2 hours, stirring occasionally.
instructions
Taste for seasoning and add more salt if necessary. Remove bay leaf. If not using right away, let the sauce cool, then cover and refrigerate for up to 1 week or freeze for up to 2 months.
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