Party-Perfect Meatballs
"To make ahead, prepare meatballs through Step 2, and freeze in zip-top plastic freezer bags for up to 1 month. To reheat from frozen, pick up with Step 3 and warm the meatballs in the sauce over low heat. For serving, keep them warm in your slow cooker, in a Dutch oven over low heat, or in a fondue pot...."
INGREDIENTS
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1 cup pitted kalamata olives
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1/2 small red onion, coarsely chopped
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3/4 cup coarsely chopped fresh mint leaves
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1/2 cup coarsely chopped fresh parsley
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2 teaspoons lemon zest
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3/4 cup panko (Japanese breadcrumbs)
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1/2 cup ricotta cheese
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2 large eggs
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1 1/2 teaspoons kosher salt
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1/2 teaspoon freshly ground black pepper
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1 pound ground beef
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1 pound mild Italian sausage, casings removed
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1 (6-oz.) can tomato paste
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3 cups beef broth
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1/3 cup hot pepper jelly
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