Best Michael Symon Pork Ricotta Meatballs Recipes

Meatballs image

Provided by Michael Symon : Food Network

Time 40m

Yield About 20 meatballs

Number Of Ingredients 16

1 tablespoon extra-virgin olive oil, plus 1/4 cup
1/2 cup grated onion
1 clove garlic, minced
1/2 cup diced day-old bread, soaked in milk
1 pound ground beef or lamb
1 egg
1 teaspoon fresh oregano
1/4 teaspoon ground coriander
1/4 teaspoon ground cumin
1/8 teaspoon ground cinnamon
Pinch nutmeg
Grated zest of 1 lemon
Salt and freshly ground black pepper
Flour, for dusting
12 lemon wedges
Mint leaves

Steps:

Heat 1 tablespoon of olive oil in a skillet set over medium heat. Cook the onion and garlic until softened but not browned. Let cool and transfer to a large mixing bowl. Squeeze the excess milk from the bread and add the bread to the bowl. Add the beef, egg, oregano, coriander, cumin, cinnamon, nutmeg, lemon zest, salt, and pepper. Mix by hand until smooth. Form into little meatballs, about 1 ounce each.
Heat the remaining 1/4 cup oil in a large skillet over medium heat. Dust the meatballs in flour and shallow-fry them until golden brown. Transfer to paper towels to drain.
To serve: Place on a platter and garnish with lemon wedges and torn mint leaves.

Michael Symon's Mother's Ricotta Meatballs image

Provided by zeldaz51

Categories Meatballs

Time 1h

Yield 8-10 serving(s)

Number Of Ingredients 19

1/2 lb ground pork
1/2 lb ground beef
2 cups ricotta cheese, drained
1 egg (beaten)
1/4 cup flat leaf parsley
1 cup freshly grated parmigiano-reggiano cheese
1 few gratings nutmeg
salt (to taste)
flour, for dusting
olive oil (for frying)
1 cup freshly grated parmigiano-reggiano cheese
2 (28 ounce) cans san marzano tomatoes
olive oil
3 garlic cloves, sliced
1 medium onion, diced
4 ounces red wine
2 (28 ounce) cans san marzano tomatoes
2 tablespoons chili flakes
salt (to taste)

Steps:

Combine ground pork & ground beef in a bowl. Add ricotta cheese and egg. Mix thoroughly. Stir in flat leaf parsley, Parmigiano-Reggiano, nutmeg, and salt. Sprinkle in flour. Form meat mixture into 1" balls. (Sic. What is meant is to form the meatballs, then dust them in flour prior to frying.).
Warm olive oil in sauté pan over medium-high heat. Fry meatballs until golden brown. Remove from pan & set aside.
Heat more olive oil in sauté pan over medium-high heat. Sweat onions and garlic cloves in olive oil until translucent (4-5 minutes). Deglaze pan by adding red wine, then cook until liquid is reduced by half. Add tomatoes and chile flakes, then bring to a simmer. Add salt to taste. Add meatballs, then simmer for 30 minutes.