Meatballs With Ricotta - {Polpettone Con La Ricotta}

Recipe Ingredients

1/2 lb	227g / 8oz	Ground pork
1/4 lb	113g / 4oz	Ground veal
1/2 lb	227g / 8oz	Fresh ricotta
1		Egg - beaten
2 tablespoons	30ml	Grated Parmigiano-Reggiano
6		Pickled gherkins - chopped
3 tablespoons	45ml	Chopped pistachios
2 tablespoons	30ml	Butter
1 cup	237ml	Brown Chicken Stock - (see recipe)
1/2 cup	118ml	Milk - (optional)
		Salt - to taste
		Freshly-ground black pepper - to taste

Recipe Instructions

In a large bowl, combine the ground meat, ricotta, egg, Parmigiano-Reggiano, gherkins and pistachios. Mix only as much as necessary, and form into balls of a 1-inch diameter.

In a large, heavy-bottomed skillet, heat the butter until it foams and subsides. Place the balls in the butter and brown on all sides. Add the stock and, if necessary, the milk so that the liquid comes halfway up the sides of the balls. Bring the liquid to a boil, reduce to a simmer and cook 15 minutes, until the meatballs are cooked through. Serve with the broth poured over.

This recipe yields 6 servings.

Source:
MOLTO MARIO with Mario Batali - (Show # MB-2B26) - from the TV FOOD NETWORK

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