RICOTTA AND PORK MEATBALLS
Steps:
- Preheat the oven to 400°. In a food processor, pulse the bread to make coarse crumbs. There should be about 6 cups. Transfer half the crumbs to a large bowl and add the pork, pancetta, eggs, ricotta, parsley, oregano, fennel seeds, fennel pollen, pepper and, salt. Mix together by hand being careful not to over work the mix. Shape into 2"meatballs, using a cookie dough spoon. Transfer the meatballs to an oiled or parchment papered rimmed cookie sheet. There should be approximately 30 meatballs. Roast the meatballs in the oven for about 30 minutes, or until firm and just beginning to brown. Gently loosen meatballs and transfer them to (2 )10 x 14 casserole pans Process the two cans of tomatoes and can of tomato puree together with a little salt and pepper and pour over meatballs. Lower the oven temperature to 300° and cook uncovered for about 1 1/2 hours . You can do this ahead of time. 30 minutes prior to serving, preheat or turn up oven to 350 degrees. Heat the olive oil in a small sauté pan. Add garlic and chili flakes until garlic just starts to color. Take off heat and carefully slip basil into pan. Let cool 5 minutes. Mix the remaining breadcrumbs with the oil mixture together. Add the cheese and a few twists of fresh pepper. Sprinkle over meatballs and bake for 30 minutes.
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