Michael Symon'S Mother'S Ricotta Meatballs - cooking recipe

Ingredients

MEATBALLS
1/2 lb ground pork
1/2 lb ground beef
2 cups ricotta cheese, drained
1 egg (beaten)
1/4 cup flat leaf parsley
1 cup freshly grated parmigiano-reggiano cheese
1 few gratings nutmeg
salt (to taste)
flour, for dusting
olive oil (for frying)
1 cup freshly grated parmigiano-reggiano cheese
SAUCE
2 (28 ounce) cans san marzano tomatoes
olive oil
3 garlic cloves, sliced
1 medium onion, diced
4 ounces red wine
2 (28 ounce) cans san marzano tomatoes
2 tablespoons chili flakes
salt (to taste)

Preparation

Combine ground pork & ground beef in a bowl. Add ricotta cheese and egg. Mix thoroughly. Stir in flat leaf parsley, Parmigiano-Reggiano, nutmeg, and salt. Sprinkle in flour. Form meat mixture into 1\" balls. (Sic. What is meant is to form the meatballs, then dust them in flour prior to frying.).
Warm olive oil in saute pan over medium-high heat. Fry meatballs until golden brown. Remove from pan & set aside.
Heat more olive oil in saute pan over medium-high heat. Sweat onions and garlic cloves in olive oil until translucent (4-5 minutes). Deglaze pan by adding red wine, then cook until liquid is reduced by half. Add tomatoes and chile flakes, then bring to a simmer. Add salt to taste. Add meatballs, then simmer for 30 minutes.