Ingredients:

  • 1 lb ground beef (80/20 lean-to-fat)
  • 0.5 lb ground pork or Italian sausage
  • 1 cup whole milk ricotta, well-drained
  • 0.5 cup freshly grated Parmigiano-Reggiano
  • 1 large egg
  • 3 cloves fresh garlic, microplaned
  • 0.25 cup yellow onion, grated
  • 0.25 cup fresh flat-leaf parsley, minced
  • 1.5 tsp kosher salt
  • 0.5 tsp freshly cracked black pepper
  • 1 tsp dried oregano
  • 1 cup fresh white breadcrumbs
  • 0.25 cup whole milk
  • 3 cups marinara sauce

Instructions:

  1. In a small bowl, combine the fresh breadcrumbs and milk. Let sit for 5-10 minutes until a thick paste (panade) forms.
  2. In a large mixing bowl, whisk together the ricotta, egg, grated onion, garlic, Parmigiano-Reggiano, parsley, salt, pepper, and oregano. Incorporate the hydrated breadcrumb paste until uniform.
  3. Add the ground beef and pork to the mixture. Gently fold by hand until just combined; do not over-mix or squeeze the meat.
  4. Portion the mixture into 1.5-inch spheres (approx. 24 meatballs). Roll lightly between palms and place on a parchment-lined baking sheet.
  5. Bake in a preheated 400°F (200°C) oven for 18-22 minutes until the internal temperature reaches 165°F (74°C) and the exterior is deeply browned.
  6. Transfer the roasted meatballs into simmering marinara sauce and cook for 5 minutes before serving.