Italian Cocktail Meatballs With Herbs & Ricott... |
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Prep Time: 0 Minutes Cook Time: 60 Minutes |
Ready In: 60 Minutes Servings: 20 |
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another great party appetizer Ingredients:
1 pound ground pork |
1 pound ground turkey |
8 oz whole milk ricotta |
1/2 cup minced flat-leaf parsley leaves |
2/3 cup panko bread crumbs |
1 medium onion, grated |
1/2 cup finely grated pecorino |
4 slices applewood smoked bacon, finely minced |
3 large cloves garlic, minced |
4 tablespoons milk |
1 tablespoon minced fresh thyme |
2 large eggs, beaten |
2 teaspoons kosher salt |
a few dashes worcestershire sauce |
freshly ground black pepper |
olive oil, for brushing on meatballs |
3 cups of your homemade marinara sauce (or quality jarred marinara sauce) |
small fresh basil leaves |
Directions:
1. Mix the ground meats, ricotta, parsley, panko crumbs, onion, pecorino, bacon, garlic, milk, thyme, egg, salt, Worcestershire, and black pepper, to taste, in a large bowl See Photo. Mix until just combined; don't overmix. The mixture will be pretty soft.
2. Using your hands, gently form mixture into 1 tablespoon small meatballs (about the size of ping pong balls). Put them on a large plate or pan; cover and refrigerate at least an hour or up to 24 hours.
3. Brush each meatball with olive oil and place on baking sheet. Bake meatballs at 400F degrees for 15 minutes. Turn up to broil to get them golden brown on top.
4. Serve the meatballs, skewered on a platter with a dollop of the heated sauce and a fresh leaf of basil. They can be serve warm or at room temperature.
5. The meatballs can be stored, covered, in the refrigerator for 3 days, or frozen for up to 6 weeks.
6. Meatball wisdom:
7. - Be gentle when you're forming meatballs-too firm a hand makes them dense and tough.
8. - These can be frozen cooked (in sauce) or raw; freeze raw meatballs on a cookie sheet, then transfer them to resealable plastic bags. Cooked-in-sauce meatballs can go into plastic containers.
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