In life there are meatballs and then there are meatballs.
Everyone from the neighbor and his dog has their nonna’s recipes that they swear by. I’m not being snarky, I promise…I’m guilty of the same. In fact doing it right now!
So let me tell you, I’m sure your family recipe meatballs are fabulous but have you ever had a meatballs that’s so soft and succulent that you literally have to stamp HANDLE WITH CARE over each of them.
In fact I’m taking my old recipe and shelving it.
If it weren’t for this recipe that I came across during my trip to Sicily this October, where my friend Silvia and I were casually chatting about recipes kneading up some focaccia for dinner that evening, where she casually mentioned adding ricotta to the meatballs, all would have been lost.
Hope I have your attention now!
Pork, veal and ricotta comes together with chopped up onions, parsley, Parmigiano Reggiano, fresh bread crumbs and red pepper flakes are gently mound together to form meatballs that are then seared in the pan. Fried up next are Italian sausages.
The whole lot’s dunked in a rich red wine tomato ragu. Can I just say, it’s meatballs taken up oh so many notches! What pasta you decide to serve it with is entirely up to you. I doubt you’ll stop swooning on the meatballs to ever get past.
I emphatically urge you to drop everything and make these for your next Sunday sauce.
Truly, sincerely, thank you very much!