1 pound ground pork
1 pound ground beef
½ cup parsley, chopped
2 egg yolks
½ cup panko bread crumbs
1 cup whole milk ricotta cheese
3 garlic cloves, finely grated or minced
â…› teaspoon freshly grated nutmeg
1 small yellow onion, chopped
1 teaspoon red pepper flakes
Kosher salt
Fresh cracked pepper
Extra virgin olive oil
1 small yellow onion, chopped
3-4 cloves of garlic, finely minced
1-2 tablespoons Calabrian chili peppers
½ cup Black Girl Magic Red Blend
A small dash of fish sauce
1, 28 ounce can whole peeled tomatoes, crushed with your hands or masher
Toasted bread
Burrata cheese
Chopped parsley
For the meatballs: In a large bowl combine ground pork, ground beef, parsley, egg yolks, breadcrumbs, ricotta cheese, garlic, nutmeg, onion, red pepper flakes, salt and pepper together and gently work the ingredients into the meat. Be careful not to overwork the meat as it will get tough. Once combined, section off a small meatball and fully cook it so you can taste and adjust seasonings. This will make about 15-20 meatballs depending on the size, about an inch wide and thick. In a Dutch oven on medium high heat, add 1 tablespoon of extra virgin olive oil and let heat up. Add meatballs and sear on each side until golden brown, about 2 minutes each side. You are not fully cooking them just searing, they will finish cooking in the sauce. Sear all and remove and set aside. In the same pan, add the onions and let it sauté and sweat for about 2 minutes. Season with salt and pepper. Add the garlic and sauté until fragrant, about 60 seconds. Add the Calabrian chilis, stir to combine. Add Black Girl Magic Red Blend and fish sauce. Let the alcohol reduce. Add the crushed tomatoes and let it simmer for 10 minutes. Taste to adjust seasoning. Add the meatballs and let them finish cooking in the sauce, lid slightly ajar for another 10-15 minutes.
Serve with toasty bread and a top with burrata cheese and garnish with chopped parsley.
