Delicious Beef & Pork Meatballs
Andy Anderson !
The very first restaurant I worked in, I gave the recipe to the executive chef, and they became so popular, he added them to the menu. They were called: Josephine's Meatballs...
The big change is the addition of Ricotta cheese, as opposed to the more traditional Parmesan, or Pecorino.
This lighter cheese gives the meatballs a lighter texture, that's actually surprisingly quite agreeable.
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- 2 Tbsp
- olive oil, extra virgin
- 1 lb
- ground beef, extra lean
- 1 lb
- ground pork
- 1 c
- ricotta cheese
- eggs, large, about 2 ounces each
- 1 c
- bread crumbs, panco
- 1/4 c
- fresh parsley, chopped
- 1/4 c
- yellow onion, grated
- 2 clove
- garlic, minced
- 1 Tbsp
- fresh chopped oregano, or 1 teaspoon dried
- 2 tsp
- salt, table variety
- 1/4 tsp
- crushed red pepper flakes
- 1 tsp
- fennel seed
Chef's Note: For the mixing, use the best tools a chef has... your hands. Mix with your hands until all the ingredients have been fully combined.
Prep Tip: For the onions, use the large holes on a basic grater, and then use a few paper towels to squeeze out the extra water from the grated onion before adding to the mixture.
Chef's Note: If you're like me and you measure EVERYTHING... then you are looking at about 2 ounces (55 grams) of mixture.
Prep Tip: While I'm making the meatballs, I have a baking sheet covered with a piece of parchment paper, and I lay them on the parchment, and then move to the next.
Tool Tip: If you have a #20 size ice cream scoop, it makes a perfect meatball.
Note: Since the recipe produces about 2 dozen meatballs, you may need to cook these in batches.
Cooking Tip: When that pan comes out of the oven, that handle will be very hot. A trick I use, so that I don't accidentally grab that hot handle is to drape a tea towel over the handle... that way I know that it's hot. I've burned my hand more than once, before I was showed that simple trick.
An instant-read thermometer inserted into the center should read 165f (74c).
At the restaurant we used a white oval baking dish, added a good tomato sauce, placed three meatballs in a row, and then covered with a bit of mozzarella. Back in a 450f (230c) oven for about 12 minutes or until the cheese is bubbly and brown in places... then serve... heaven.
Of course these meatballs go great with a bit of pasta and sauce, and a sprinkling of parmesan on top.
Additional Serving Suggestion: If you cut the size in half, and add a good chili sauce they make brilliant appetizers for your guests to nosh on, before the big event.
Note: I do have an excellent recipe for some tomato sauce, and another for some homemade pasta... both from Aunt Josephine. When I get a chance, I'll post them; however, I'll just bet there are some brilliant sauce and pasta recipes right here on this very site.
Keep the faith, and keep cooking.