Pork & Ricotta Meatball Recipe

Yield: 40 – 1 oz. meatballs

1 pound lean pork
5 ounces lean ground beef
1 ounce pork fat
2 ounce pancetta
1 ounce prosciutto
4 ounces old bread, crust removed & toasted
1 teaspoon fennel seeds
1 tablespoon chopped parsley
½ cup ricotta
½ teaspoon chili flakes
2 eggs
Salt & black pepper, to taste

Instructions:

Chill all the meat & dice the pork, fat, prosciutto, pancetta and run through ¼ meat grinder die. Grind the toasted bread in food processor until smooth.

Beat eggs & ricotta until light and combine together with the ground meats, fennel, chili flakes, parsley & breadcrumbs. Season to taste with salt & black pepper.

Form into 1 oz. meatballs and sauté on medium heat until browned on all sides. Finish in an oven pre-heated to 350 degrees for 7 to 10 minutes, or finish in tomato sauce for 10 minutes until done.

Chris Jones
Brix Executive Chef