They were great! But they needed some sauce on them. I was thinking either Charlie's Salas Verde or a mushroom wine reduction...any suggestions? (I baked the meatballs in a 350° for 40 minutes or so instead of pan frying them)
From the kitchen of Michael Symon
Servings:4-6
Difficulty: Easy
Cook Time: 30-60 min
I know everybody says this about their mom, but my mother makes the most incredible meatballs.
Really! They always come out as light as a feather, absolutely delicious, and utterly addictive.
Nobody is able to eat just one. Here is my take on Mom's meatballs. Hope you like them as much as I do.
Ingredients
1/2 cup cubed day-old bread
1/4 cup whole milk
11/2 pounds medium-ground pork (20% fat)
1/2 cup ricotta cheese
1 garlic clove, minced
1 shallot, minced
2 tablespoons chopped fresh flat-leaf parsley
Grated zest of 1 lemon
1/2 teaspoon ground coriander
1/4 teaspoon ground cinnamon
1 teaspoon kosher salt
2 tablespoons olive oil
1/2 cup torn fresh basil leaves
1/4 cup freshly grated
Parmesan cheese
Cooking Directions
In a medium bowl, soak the bread in the milk. After the bread has thoroughly absorbed the milk, remove it from the bowl, squeezing out any excess liquid with your hands.
In a large bowl, combine the pork, soaked bread, ricotta, garlic, shallot, parsley, lemon zest, coriander, cinnamon, and salt. Mix with your hands to combine. Form into meatballs using ¹/³ cup of the mixture for each one. It is easiest to form meatballs with slightly damp hands. You should have about 12 to 15 meatballs.
In a large frying pan, heat the olive oil over medium-high heat. Cook the meatballs for 2 to 3 minutes per side, until golden brown and cooked through. Remove to a large bowl, garnish with the basil leaves, and top with the Parmesan cheese.
Recipe courtesy Michael Symon.
This recipe was styled by chef Karen Pickus for Good Morning America.
http://abcnews.go.com/GMA/recipe/pork-ricotta-meatballs-17452414&searchtext=pork%20ricotta%20meatballs&criteria=&page=1
http://abcnews.go.com/GMA/recipe/pork-ricotta-meatballs-17452414&searchtext=pork%20ricotta%20meatballs&criteria=&page=1
From the kitchen of Michael Symon
Servings:4-6
Difficulty: Easy
Cook Time: 30-60 min
I know everybody says this about their mom, but my mother makes the most incredible meatballs.
Really! They always come out as light as a feather, absolutely delicious, and utterly addictive.
Nobody is able to eat just one. Here is my take on Mom's meatballs. Hope you like them as much as I do.
Ingredients
1/2 cup cubed day-old bread
1/4 cup whole milk
11/2 pounds medium-ground pork (20% fat)
1/2 cup ricotta cheese
1 garlic clove, minced
1 shallot, minced
2 tablespoons chopped fresh flat-leaf parsley
Grated zest of 1 lemon
1/2 teaspoon ground coriander
1/4 teaspoon ground cinnamon
1 teaspoon kosher salt
2 tablespoons olive oil
1/2 cup torn fresh basil leaves
1/4 cup freshly grated
Parmesan cheese
Cooking Directions
In a medium bowl, soak the bread in the milk. After the bread has thoroughly absorbed the milk, remove it from the bowl, squeezing out any excess liquid with your hands.
In a large bowl, combine the pork, soaked bread, ricotta, garlic, shallot, parsley, lemon zest, coriander, cinnamon, and salt. Mix with your hands to combine. Form into meatballs using ¹/³ cup of the mixture for each one. It is easiest to form meatballs with slightly damp hands. You should have about 12 to 15 meatballs.
In a large frying pan, heat the olive oil over medium-high heat. Cook the meatballs for 2 to 3 minutes per side, until golden brown and cooked through. Remove to a large bowl, garnish with the basil leaves, and top with the Parmesan cheese.
Recipe courtesy Michael Symon.
This recipe was styled by chef Karen Pickus for Good Morning America.
http://abcnews.go.com/GMA/recipe/pork-ricotta-meatballs-17452414&searchtext=pork%20ricotta%20meatballs&criteria=&page=1
http://abcnews.go.com/GMA/recipe/pork-ricotta-meatballs-17452414&searchtext=pork%20ricotta%20meatballs&criteria=&page=1
