Beef, Pork, and Ricotta Meatballs
Super moist and flavorful meatballs served over creamy cheesy polenta.
Equipment
- food processor
- large mixing bowl
- size 40 or .8oz ice cream scoop
- large heavy-bottom pot
- whisk
- baking sheet
- cooking spray
Ingredients
For the Meatballs
- 1 pound ground beef
- 1 pound ground pork
- 1/2 pound ricotta, drained
- 1 large white or yellow onion
- 1 large or 2 medium carrots, peeled
- 1 large stalk celery
- 10 large cloves of garlic
- 1/2 cup fresh basil leaves
- 1/4 cup fresh parsley
- 1/4 cup fresh oregano
- 1/2 cup grated parmesan
- 2-3 cups plain bread crumbs
- 3 large eggs
- 1 tsp kosher salt
- 2 tsp black pepper
- 1 tbsp seasoned salt
- 1 tsp garlic salt
For the Polenta
- 4 cups vegetable stock or water
- 1 cup instant polenta or grits
- 1/2 cup grated parmesan
- 4 tbsp unsalted butter
- salt and pepper to taste
Instructions
For the Meatballs
- Preheat the oven to 500 degrees
- Puree the onion, carrot, celery, and garlic in the food processor and place in a large mixing bowl.
- Pulse the basil, parsley, and oregano in the food processor to chop.
- Add the herbs, ricotta, eggs, bread crumbs, and spices to the bowl with the pureed vegetables and mix until well combined.
- Add the meats and mix with your hands until just homogeneous.
- Make a small patty and pan fry to test for seasoning and adjust as necessary.
- Portion the meatballs using a size 40 ice cream scoop or approximately 2 tablespoons of meat mixture per ball.
- Place the meatballs on a baking sheet sprayed with non-stick cooking spray; they can be touching.
- Place the tray of meatballs into the refrigerator for 15-20 minutes to allow them to firm up a bit before baking.
- Bake the meatballs at 500 degrees for 10 minutes, reduce the heat to 400 and cook another 15 minutes.
For the Polenta
- Place the water and butter with 1/2 teaspoon salt and 1/4 teaspoon pepper in a large pot and bring it to a boil.
- Once boiling slowly pour in the polenta or grits while constantly whisking so the polenta doesn't form lumps.
- Continue whisking as the mixture thickens. It will bubble a lot and splatter, so be careful not to get burned.
- The polenta or grits should be done in about 5-7 minutes for exact cooking time; refer to the package instructions.
- To finish, remove from the heat and whisk in the parmesan cheese. Taste for salt and pepper and adjust seasoning as needed. If the polenta is very thick, you can add a little more water or milk to make it more creamy.
- To serve: pour the polenta on a large platter or serving bowl or divide it into 4-6 smaller bowls. Top with 4-5 meatballs and marinara sauce, then garnish with chopped fresh parsley and/or basil and freshly grated parmesan cheese and finish with a drizzle of good extra virgin olive oil.
Notes
The meatballs can be made a few days before serving; allow them to cool completely before packaging in containers and refrigerating. To reheat refrigerated meatballs, place them in marinara sauce over medium heat for about 15-20 minutes.
The meatballs can also be frozen for up to 2 months. After freezing, allow the meatballs to thaw completely in the refrigerator overnight before reheating.