Meatball Nirvana
This recipe yields the most tender and tasty meatballs imaginable!
- Yield: 24 meatballs
- Prep Time: 1 hr
- Cook Time: 1 hr
Ingredients
Meatball Nirvana
1lb ground high quality chuck, preferably American Wagyu
1lb bulk Italian sausage, medium spicy
2 large eggs
8oz fresh whole milk ricotta
3oz Parmigiano Reggiano, freshly grated
1 and 1/2-cups fine ground Italian bread crumbs
1 teaspoon dried parsley
1 garlic clove, smashed with extra virgin olive oil and sea salt
1 teaspoon salt
1/2 teaspoon pepper
1/2 cup water
1/4 cup milk
Instructions
- In the bowl of a stand mixer fitted with a scraper/paddle attachment, combine the meats on medium-low speed for about 10 seconds.
- Add the eggs, ricotta, Parmigiano Reggiano, parsley, salt, pepper and garlic. Mix on medium for another 10 seconds to combine.
- Add the breadcrumbs, followed lastly by the water/whey combination.
- Mix on low until just combined, another few seconds.
- Portion and weigh the mixture and shape approximately 24 (2-1/4 ounce /2”) meatballs.
- While rolling the meatballs, heat a large Dutch oven filled 2” deep with Olitalia Frienn High Oleic Sunflower Oil to 350 degrees F.
- Fry the meatballs in batches until the exterior is brown and crisp, about 2 minutes (the meatballs will not be cooked through at this point) and transfer to a wire rack lined sheet pan.
- Meanwhile heat 2 quarts of my signature marinara over low heat in a large saucepan.
- Transfer the fried meatballs to the marinara sauce and bring to a simmer.
- Cover and simmer for 30-45 minutes to finish cooking the meatballs.
- Serve with homemade pasta and Parmigiano Reggiano.
Products Used In The Recipe
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About the Chef
Meet Chef Erin Hungsberg
My food expresses a deep pride celebrating scratch cooking in my home kitchen and a quest for the best. My photography highlights both my skill and passion for the craft of the culinary arts.
My undergraduate background lies in Fine Art and that creativity fuels my culinary ambitions. I am inspired by the world around me and love sharing my culinary viewpoint with anyone hungry to listen.
