Michael Symon's Beef and Ricotta Meatballs
"Beef and Ricotta Meatballs Recipe: Serve individually as appetizers or on a soft bun for a serious sandwich...."
INGREDIENTS
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1 1/2 pounds ground Beef (80/20 blend)
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1/2 cup Wheat Bread (day old
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diced)
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2 ounces Whole Milk
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1/2 cup Ricotta Cheese
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1 Garlic clove (minced)
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1 Shallot (minced)
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2 tablespoons Parsley leaves (if desired)
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1 Lemon (zested)
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1/2 teaspoon Coriander (if desired)
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1/4 teaspoon Cinnamon
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1 teaspoon Kosher Salt
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1-2 tablespoons Olive Oil (plus more as needed)
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1/2 cup Basil leaves
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1/4 cup Parmesan Cheese (grated)
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For the Tomato Sauce:
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1/4 cup Olive Oil
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1 large Spanish Onion (finely diced; 1 cup)
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6 Garlic cloves (sliced)
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1 1/2 teaspoons Kosher Salt (or more to taste)
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2 28-ounce cans San Marzano Tomatoes (with their juice)
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1 cup Dry White Wine
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1 Bay Leaf
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1 tablespoon fresh Oregano leaves (or 1 teaspoon dried)
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1/4 teaspoon Black Pepper
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1 tablespoon crushed Red Pepper Flakes (optional)
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