WEEKDAYS 1e|12c|p

Michael Symon's Ricotta Meatballs

Michael Symon
Servings: 8-10
1 to 2 hr

A festive family favorite from Michael!

  • Ingredients
  • step-by-step directions
Michael Symon's Ricotta Meatballs
  • 1/2 pound ground pork
  • 1/2 pound ground beef
  • 2 cups ricotta cheese drained
  • 1 egg (beaten)
  • 1/4 cup flatleaf parsley
  • A few gratings nutmeg
  • Salt (to taste)
  • Flour for dusting
  • Olive oil for frying
  • 1 cup freshly grated Parmigiano-Reggiano
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  • 2 28 oz cans San Marzano tomatoes
  • 3 cloves garlic sliced
  • 1 medium onion diced
  • 4 oz red wine
  • 2 oz olive oil
  • 2 tablespoons chile flakes
  • Salt (to taste)
  • Combine ground pork & ground beef in a bowl.  Add ricotta cheese and egg.  Mix thoroughly.  Stir in flat leaf parsley, Parmigiano-Reggiano, nutmeg, and salt.  Sprinkle in flour.  Form meat mixture into 1" balls. 
  • Warm olive oil in sauté pan over medium-high heat.  Fry meatballs until golden brown.  Remove from pan & set aside.
  • Heat more olive oil in  sauté pan over medium-high heat.  Sweat onions and garlic cloves in olive oil until translucent (4-5 minutes).  Deglaze pan by adding red wine, then cook until liquid is reduced by half.  Add tomatoes and chile flakes, then bring to a simmer.  Add salt to taste. Add meatballs, then simmer for 30 minutes.  Serve with crusty bread and/or salad.


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