RICOTTA MEATBALLS

RICOTTA MEATBALLS image

Number Of Ingredients 24

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Meatballs
1 large onion, finely chopped (1 C)
1/4 C minced garlic (about 2 heads)
3 T olive oil
2 eggs, lightly beaten
2-1/2 lbs 80% lean ground beef
1 C grated Giana Padano Cheese (2 oz)
1 15 oz carton whole milk ricotta cheese
1 C panko bread crumbs
1/2 C chopped fresh flat leaf parsley
1/2 C chopped basil
1/2 t salt
1/4 t ground black pepper
Fresh Tomato Marinara Sauce
2 oz pancetta, chopped (optional)
1/3 C finely chopped onion
4 cloves garlic, minced
1 T olive oil
2 lbs roma tomatoes, peeled, seeded, and chopped (about 3 C) or one 28 oz can whole peeled roma tomatoes, drained and chopped
1/2 C dry red wine
1 t balsamic vinegar
1/2 t salt
1/2 t pepper
1/2 C sniped fresh basil

Steps:

Meatballs Preheat to 350. In large skillet cook onion & garlic in 1 T olive oil for 8 minutes or until tender. Cool Combine eggs, onion mixture, beef, 1 C grana cheese, ricotta cheese, panko, parsley, basil, salt, pepper. Mix to form a uniform mass and shape mixture into 2" balls. Test on meatball before starting the next process. If ricotta is too watery, add more bread crumb or ground beef. If too dry, add more ricotta Place meatballs on parchment lined baking pans. Brush with remaining 2 T olive oil. Bake 22-25 minutes or until 165 degrees In large skillet bring marinara sauce to boiling. Add half of meatballs and simmer, uncovered 5 minutes or until a nice saucy consistency. Garnish with Grana Padano Freeze leftover meatballs up to 1 month. When ready to use, in a large skillet bring marinara sauce to a simmer. Add frozen meatballs; return to simmer. Cover; simmer 10 minutes or until heated through. Sauce Cook pancetta, onion, garlic over medium heat for 3-5 minute or until pancetta starts to brown and onion is tender. Stir occasionally. Stir in tomatoes, wine, vinegar, salt, pepper. Bring to boil; reduce heat. Simmer, uncovered for 20-25 minutes or until sauce is slightly thickened, stirring occasionally. Stir in basil