ITALIAN COCKTAIL MEATBALLS WITH HERBS AND RICOTTA

Italian Cocktail Meatballs with Herbs and Ricotta image

Provided by Food Network Kitchen

Time 2h35m

Yield about 50 meatballs

Number Of Ingredients 18

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3/4 pound ground pork
3/4 pound ground turkey
4 ounces (1/2 cup) whole milk ricotta
1/3 cup minced flat-leaf parsley leaves
1/3 cup panko bread crumbs
1/2 medium onion, grated (about 1/2 cup)
3 tablespoons finely grated pecorino
1 slice bacon, finely minced
2 large cloves garlic, minced
2 tablespoons milk
1 tablespoon minced fresh thyme or lemon thyme
1 large egg, beaten
2 teaspoons kosher salt
2 dashes Worcestershire sauce (about 1/2 teaspoon)
Freshly ground black pepper
1 cup extra-virgin olive oil
2 to 3 cups homemade or quality jarred marinara sauce
Small fresh basil leaves

Steps:

Mix the ground meats, ricotta, parsley, panko crumbs, onion, pecorino, bacon, garlic, milk, thyme, egg, salt, Worcestershire, and black pepper, to taste, in a large bowl. Mix until just combined; don't overmix. The mixture will be pretty soft.
Using your hands, gently form mixture into 1 tablespoon small meatballs (about the size of ping pong balls). Put them on a large plate or pan; cover and refrigerate at least an hour or up to 24 hours.
Heat the oil in a medium nonstick skillet over medium-high heat. Add about 1/3 the meatballs and cook, turning occasionally, until well browned on all sides, about 6 minutes. Transfer the meatballs to a plate and repeat with the remaining meatballs.
Drain off the oil and wipe out the skillet. Return the meatballs to the skillet and pour in the marinara sauce. Bring to a boil, lower the heat, cover, and simmer until the meatballs are cooked through, about 15 minutes.
Serve the meatballs, skewered on a platter with a dollop of the sauce and a fresh leaf of basil. They can be serve warm or at room temperature.
The meatballs can be stored, covered, in the refrigerator for 3 days, or frozen for up to 6 weeks.