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A16 Meatballs
Steps
- Preheat oven to 400F. Prepare large baking sheet with olive oil.
- Combine pork, beef, 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
- Original recipe calls for 2 oz pork fat and 2 oz prosciutto.
Originally published at thetastesf.com. Reproduced for personal collection.
