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Meatballs With Ricotta - {Polpettone Con La Ricotta}

Type: Meat
Courses: Main Course
Serves: 6 people

Recipe Ingredients

1/2 lb 227g / 8ozGround pork
1/4 lb 113g / 4ozGround veal
1/2 lb 227g / 8ozFresh ricotta
1   Egg - beaten
2 tablespoons 30mlGrated Parmigiano-Reggiano
6   Pickled gherkins - chopped
3 tablespoons 45mlChopped pistachios
2 tablespoons 30mlButter
1 cup 237mlBrown Chicken Stock - (see recipe)
1/2 cup 118mlMilk - (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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