Classic Italian American Meatballs
, 4 servings, 12 meatballs
Ricotta-enriched beef and pork meatballs, seared in olive oil then simmered in a garlicky tomato sauce.
| 1 large egg | Whisk egg, ricotta, cheese & seasoning | Mix in beef & pork | Shape into 12 meatballs | Sear in oil in batches, 4-5 min each | Simmer in sauce 20-25 min | Serve with Pecorino & olive oil |
| 125 g whole-milk ricotta | ||||||
| 25 g finely grated Pecorino Romano (for the mix) | ||||||
| 15 g finely chopped fresh flat-leaf parsley | ||||||
| 1 garlic clove, finely chopped | ||||||
| 2 tsp kosher salt & 1 1/2 tsp black pepper (for the mix) | ||||||
| 225 g ground beef | ||||||
| 225 g ground pork | ||||||
| 1 tbsp olive oil (for the sauce) | Fry grated garlic in oil 1 min | Add passata, simmer 4-5 min, season | ||||
| 1 garlic clove, finely grated (for the sauce) | ||||||
| 1 (24-oz / 680 g) jar passata or 1 (28-oz / 794 g) can crushed tomatoes | ||||||
| kosher salt & black pepper (for the sauce) | ||||||
| 60 ml olive oil (for searing) | ||||||
| extra Pecorino Romano, for serving | ||||||
| olive oil, for drizzling |
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