Ricotta meatballs MH
Nb persons: 0
Yield: 30 meatballs
Preparation time:
Total time:
Source:
| Ingredients | |
| 2 tablespoons | extra-virgin olive oil |
| 1 small | yellow onion, finely chopped |
| 5 slices | white bread, crusts removed and torn into pieces (about 3 cups) |
| 1 cup | whole milk |
| 1 pound | ground chuck beef |
| 1 pound | ground pork |
| 1 pound | ground veal |
| 1 pound | whole-milk ricotta |
| 1/2 cup | grated Parmesan cheese, plus more for garnish |
| 1/3 cup | chopped flat leaf parsley |
| 1 tablespoon | chopped oregano |
| 2 teaspoons | salt |
| 1/2 teaspoon | ground black pepper |
2 quarts <u>Basic Italian Tomato Sauce</u>, or other Italian tomato sauce
Directions
Heat olive oil in a skillet. Add onion, cooking until soft but not colored, about 5 minutes. Transfer to a large bowl and cool slightly.
Combine bread and milk in a bowl to soak for 5 minutes. Squeeze excess milk from bread and finely chop. Add chopped bread to the bowl with onions. Add all the remaining ingredients except the tomato sauce. Gently fold with hands to incorporate ingredients, but do not overmix or meatballs will be tough.
Bring tomato sauce to a simmer in a large deep-sided skillet. Pinch 1/4 cup of the meat mixture and gently form a ball with wet hands. Drop the meatballs, as they are formed, directly into the sauce. Cover and simmer, stirring carefully a few times until meatballs are cooked through, about 30 minutes. Serve meatballs with sauce and grated Parmesan cheese.
Recipe uploaded with Shop'NCook for iPhone.
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