Revelry

Here’s a recipe from Kitchen Revelry, my new cookbook…it’s one of my absolute faves and perfect for Fall. Enjoy!

Ricotta Meatballs with Chianti Sauce
Serves 4

I cook meatballs a bit differently. I don’t fry them! Frying makes the meat­balls so heavy and they always seem to break apart. Instead, I bake them to seal in the flavor and then finish the cooking in the red sauce. The ricotta cheese keeps them really moist, and the fennel seeds make the fla­vors pop. They. Are. Delicious. This is the dish I make the most.

SAUCE
½ cup finely minced onions
¼ cup extra-virgin olive oil
3 garlic cloves, peeled and minced
2 ounces prosciutto, finely diced
½ cup dry red wine
One 28-ounce can crushed San Marzano tomatoes
1 cup beef broth

MEATBALLS
1 pound lean ground beef
1 pound ground pork
1 cup fresh bread crumbs
½ cup fresh parsley, chopped
⅔ cup ricotta cheese
2 large eggs, beaten
2 teaspoons fennel seeds
1 teaspoon cumin
1 teaspoon dried chili flakes
1 teaspoon Kosher salt
1 teaspoon freshly ground black pepper
Parmigiano-Reggiano wedge

To make the Chianti Sauce: sauté minced onions in extra-virgin olive oil for 5 minutes, add 3 cloves of garlic and the prosciutto and continue to sauté for 1 more minute. Add ½ cup wine and cook for 1 minute. Add the crushed tomatoes and beef broth and simmer for 30 minutes. To make the meatballs: Preheat oven to 450°F. Lightly spray a baking sheet with cooking oil spray. Place all the ingredients in a large bowl and mix together by hand. Roll your meatballs, making 2-inch balls. Place them on the prepared baking sheet and bake for 10 minutes. Remove the meatballs from the oven and add them to your Chianti sauce. Simmer for 15 minutes or until cooked through. Serve the meatballs with the cheese wedge and a grater on the table for your guests. Substitute ground turkey for the beef and pork for a lighter meat­ball option.

Here’s a recipe from Kitchen Revelry, my new cookbook…it’s one of my absolute faves and perfect for Fall. Enjoy!

Ricotta Meatballs with Chianti Sauce

Serves 4

I cook meatballs a bit differently. I don’t fry them! Frying makes the meat­balls so heavy and they always seem to break apart. Instead, I bake them to seal in the flavor and then finish the cooking in the red sauce. The ricotta cheese keeps them really moist, and the fennel seeds make the fla­vors pop. They. Are. Delicious. This is the dish I make the most.

SAUCE

½ cup finely minced onions

¼ cup extra-virgin olive oil

3 garlic cloves, peeled and minced

2 ounces prosciutto, finely diced

½ cup dry red wine

One 28-ounce can crushed San Marzano tomatoes

1 cup beef broth

MEATBALLS

1 pound lean ground beef

1 pound ground pork

1 cup fresh bread crumbs

½ cup fresh parsley, chopped

⅔ cup ricotta cheese

2 large eggs, beaten

2 teaspoons fennel seeds

1 teaspoon cumin

1 teaspoon dried chili flakes

1 teaspoon Kosher salt

1 teaspoon freshly ground black pepper

Parmigiano-Reggiano wedge

To make the Chianti Sauce: sauté minced onions in extra-virgin olive oil for 5 minutes, add 3 cloves of garlic and the prosciutto and continue to sauté for 1 more minute. Add ½ cup wine and cook for 1 minute. Add the crushed tomatoes and beef broth and simmer for 30 minutes. To make the meatballs: Preheat oven to 450°F. Lightly spray a baking sheet with cooking oil spray. Place all the ingredients in a large bowl and mix together by hand. Roll your meatballs, making 2-inch balls. Place them on the prepared baking sheet and bake for 10 minutes. Remove the meatballs from the oven and add them to your Chianti sauce. Simmer for 15 minutes or until cooked through. Serve the meatballs with the cheese wedge and a grater on the table for your guests. Substitute ground turkey for the beef and pork for a lighter meat­ball option.

  1. undeadcatfish reblogged this from kitchenrevelry
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  5. samammi reblogged this from kitchenrevelry and added:
    I need to make this
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