meatballs- Heat olive oil in a heavy-bottomed pot over medium-low
heat. Add the onion and garlic and cook gently until translucent and
lightly browned, about 10 minutes.
Remove from heat. Add the milk, breadcrumbs and fennel seeds.
Stir well. Allow the breadcrumbs to absorb the milk.
Make sure the mixture is highly seasoned. Chill 20 minutes in the
fridge. This is the base for the meatballs.
Add the meatball base, ground meat, ricotta, fennel seeds and
parsley to a large mixing bowl. Crack in two eggs. Mix by hand until
well combined. The mixture should be dough-like.
Pinch off 2-3 ounce sized chunks of the meat mixture and roll into
balls. Place balls on a plate or baking sheet and refrigerate until
they set up, about 2 hours.
Meanwhile, start the sauce.
This sauce needs to be loose because the meatballs are poached in
it. During poaching the sauce will reduce and thicken. Just don’t
reduce it too much before poaching begins.
Sweat the onions and garlic in olive oil until translucent and lightly
browned, about 10 minutes.
Deglaze the pot with white wine. Simmer 2 minutes. Add tomatoes,
thyme and water.
Cover and simmer 30 minutes. Cool slightly. Puree to smooth in a
blender.
For the poaching-
meatballs
sauce
basil, torn
grated parmesan for garnishing (optional)
minced parsley for garnishing
Poach the meatballs in the sauce at medium-low heat until cooked
through, about 30 minutes. Throw in some torn basil at the last
minute and stir. Serve meatballs with pasta or bread. Garnish with
grated parmesan and parsley.
Originally Submitted
10/21/2012
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