Pork and Ricotta Meatballs
A Chef's Take on a Family Recipe
I know everybody says this about their mom, but my mother makes the most incredible meatballs.
Really! They always come out as light as a feather, absolutely delicious, and utterly addictive.
Nobody is able to eat just one. Here is my take on Mom's meatballs. Hope you like them as much as I do.
In a medium bowl, soak the bread in the milk. After the bread has thoroughly absorbed the milk, remove it from the bowl, squeezing out any excess liquid with your hands.
In a large bowl, combine the pork, soaked bread, ricotta, garlic, shallot, parsley, lemon zest, coriander, cinnamon, and salt. Mix with your hands to combine. Form into meatballs using Â¹/Â³ cup of the mixture for each one. It is easiest to form meatballs with slightly damp hands. You should have about 12 to 15 meatballs.
In a large frying pan, heat the olive oil over medium-high heat. Cook the meatballs for 2 to 3 minutes per side, until golden brown and cooked through. Remove to a large bowl, garnish with the basil leaves, and top with the Parmesan cheese.
Recipe courtesy Michael Symon.
This recipe was styled by chef Karen Pickus for Good Morning America.
More Info: Kids Friendly