by Sagegreen
View
my 314 recipes »
Sagegreen's Notes:
Expand1 pound grass-fed ground beef Ask a question about this ingredient
3/4 cups homemade or panko bread crumbs soaked in 1/3 cup of milk Ask a question about this ingredient
1/2 teaspoon sage leaf, chiffonade Ask a question about this ingredient
1/2 cup red onion, finely minced Ask a question about this ingredient
2 teaspoons anchovies, chopped Ask a question about this ingredient
1 egg, slightly beaten Ask a question about this ingredient
1/2 teaspoon kosher salt Ask a question about this ingredient
1/4 teaspoon ground black pepper Ask a question about this ingredient
12 teaspoons out of one cup ricotta mixed with 1 egg and 2 tbl. basil leaves, chopped Ask a question about this ingredient
4 tablespoons panko bread crumbs Ask a question about this ingredient
1/4 cup grated parmesan cheese Ask a question about this ingredient
1/4 teaspoon ground thyme Ask a question about this ingredient
1/4 teaspoon ground oregano Ask a question about this ingredient
1/16 teaspoon black pepper Ask a question about this ingredient
1/8 teaspoon kosher salt Ask a question about this ingredient
4 tablespoons parmesan cheese, grated Ask a question about this ingredient
2 tablespoons grapeseed or olive oil for browning Ask a question about this ingredient
1/4 cup rose wine Ask a question about this ingredient
28 ounces best tomato and red pepper marinara sauce Ask a question about this ingredient
1 bay leaf Ask a question about this ingredient
pasta of your choice Ask a question about this ingredient
additional parmesan cheese Ask a question about this ingredient
4 fresh basil leaves, chiffonade for garnish Ask a question about this ingredient
Mix the egg, 3/4 c. bread crumbs (soaked in milk), sage, salt and pepper, onion, and anchovies together. Gently add the beef and roll to form 2" balls. This should make about 12 balls.
Ask a question about this stepUsing your finger hollow out a little cove that is about the size of 2 teaspoons big in the middle of each meatball.
Ask a question about this stepFrom the ricotta and egg mix, that you can go on to use the remainder for a lasagne dish (or other recipe), use only about 12 teaspoons. Spoon about a teaspoon into each hollowed out cove, keeping this as central as possible.
Ask a question about this stepSeal each meatball back up as securely as possible, minimizing your handling of the meatball at the same time.
Ask a question about this stepMix the panko crumbs with the dried seasonings listed just below as well as with the parmesan cheese.
Ask a question about this stepRoll these balls gently and evenly in this seasoned bread crumb mix.
Ask a question about this stepTo a hot skillet add the oil and brown the meatballs evenly and quickly. The ricotta should not ooze out if they are all sealed. Do not cook through.
Ask a question about this stepAdd the wine to deglaze the pan. Transfer the browned meatballs to a Dutch oven (or equivalent weight pan) and add your marinara sauce that was made with tomatoes and red peppers, and a bay leaf. Simmer slowly for 25-35 minutes.
Ask a question about this stepServe with your favorite pasta. Add more parmesan cheese and a chiffonade of fresh basil.
Ask a question about this stepThank you. I sliced the meatballs open for each photo to show the interior view.
Thanks, everyone, for all your comments. I just added some rose wine to the sauce which we heated up for our dinner tonight. It is a very nice addition. It is so hot here tonight I do not think I can try to recreate my gram's soup with her amazing meat dumplings yet...maybe if it cools off tomorrow!
It is very hot here too!! I have been avoiding cooking and trying/ testing the different recipes. I have my eye on this one :(
I love this concept and your great set of flavors and ingredients! Will have to try these.
How interesting - I love that idea of filling the meatballs with ricotta!
I will try this recipe
With the grassfed beef I didn't want to add any other mix of meat to it. They really are good!
Mollie is the best-selling author of many (mostly) vegetarian cookbooks, including the original Moosewood Cookbook, The Enchanted Broccoli Forest, and a trilogy of cookbooks for kids. Her most recent title is Get Cooking : 150 Simple Recipes to Get You Started in the Kitchen.
The more I look at your beautiful picture, the more I am the little "surprise" these meatballs have to offer!