Serves: 4 (about 15 meatballs)
Ingredients:
5 oz ground pork shoulder, ground beef chuck
3 oz food processor-ed bread (pandesal would be good for this)
1oz ground pork fat
1 oz prosciutto chopped finely(chiffonade)
1/2 C parsley (chiffonade)
1 tsp dried oregano
1 tsp fennel seeds
1/3 C fresh ricotta
1/2 tsp chili flakes
2 eggs slightly beaten
1/8 C milk
14 oz canned tomatoes
Fresh Basil Leaves
Parmesan
Olive oil for finishing
Salt and Pepper to taste
Procedure:
In a large bowl combine the ground beef, pork bread, pork fat, prosciutto, parsley, oregano fennel sees, chili and season with salt and pepper.
Mix them all with your hands until all the ingredients are evenly distributed and set aside.
In a separate bowl whisk together ricotta, eggs and milk just enough to break up any large curds of the cheese.
Add the ricotta mixture to the meat mixture and incorporate with your hands.(To know whether they are well seasoned already, get a pinch of the mixture flatten and sautee in a hot pan and taste it.)
Mold the mixture into balls each weighing about 2 oz. You should have about 15 meatballs. Place in a baking dish.
Bake at 450 for 15 minutes.
Remove them from the oven when they're browned.
Sprinkle the tomatoes with some salt and pepper and then pass the tomatoes and their juices on a food processor and pour this over your meat balls.
Cover the dish with aluminum foil and place back in the oven now for about an hour at 300.
When they're done take our of the oven, put some basil leaves on top, great some parmesan atop and drizzle with olive oil to finish.
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