Indulge in a culinary journey with these delectable pork ricotta meatballs, masterfully crafted by renowned chef Michael Symon. These meatballs are not your ordinary fare; they are a symphony of flavors that will tantalize your taste buds. Prepared with a harmonious blend of ground pork, ricotta cheese, and a medley of aromatic herbs and spices, these meatballs are juicy and tender, with a perfect balance of savory and tangy notes. Pan-fried to golden perfection, they are a sight to behold, beckoning you to take a bite. Served with a delectable roasted red pepper sauce, these meatballs elevate the dining experience to new heights. Additionally, the article offers a vegetarian alternative, featuring flavorful black bean and chickpea meatballs, catering to diverse dietary preferences. Both recipes are detailed with step-by-step instructions, ensuring even novice cooks can recreate these culinary delights in their own kitchens.
Check out the recipes below so you can choose the best recipe for yourself!
MICHAEL SYMON'S MOTHER'S RICOTTA MEATBALLS
Make and share this Michael Symon's Mother's Ricotta Meatballs recipe from Food.com.
Provided by zeldaz51
Categories Meatballs
Time 1h
Yield 8-10 serving(s)
Number Of Ingredients 19
Steps:
- 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 sauté pan over medium-high heat. Fry meatballs until golden brown. Remove from pan & set aside.
- Heat more olive oil in sauté 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.
CHICKEN PARMESAN MEATBALLS WITH SOFT POLENTA
Provided by Michael Symon : Food Network
Categories main-dish
Time 1h
Yield 4 servings
Number Of Ingredients 25
Steps:
- Prepare a grill for indirect heat. If using a charcoal grill, build hot coals on one side only. If using a gas grill, heat one side only to medium-high heat.
- For the meatballs: Combine the ground chicken, ricotta, Parmesan, breadcrumbs, parsley, nutmeg, garlic, egg and onion in a medium bowl until just mixed. Do not overwork. Season with salt and pepper. Divide the mixture into 8 portions and roll into balls.
- Heat a cast-iron pan on the hot side of the grill until nice and hot. Brush the pan with enough olive oil to liberally coat the surface, about 3 tablespoons.
- Place the meatballs in the pan and cook, flipping them, until all sides are caramelized, about 3 minutes. Move the pan to the indirect-heat side of the grill and cover the grill. Cook for 5 minutes.
- For the sauce: Add the garlic, oregano and onion to the pan with the meatballs and saute until the onions begin to soften, 2 to 3 minutes. Flip the meatballs, then add the tomato puree and 1/2 cup water. Season with salt and pepper. Cover the grill and continue to cook until the chicken is cooked through and the sauce is reduced slightly, 10 to 15 minutes.
- For topping and serving: Top the meatballs with the mozzarella, cover the grill and cook until the cheese is melted, about 3 minutes. Discard the oregano sprig. Spoon the meatballs on top of the Soft Polenta. Spoon any remaining sauce over top and serve topped with the Parmesan and basil if using.
- (Alternatively, you can cook the meatballs and the sauce as directed in a cast-iron skillet on the stovetop over medium heat, then transfer the skillet to a 400 degrees F oven for 10 to 15 minutes before melting the cheese.)
- Add 4 1/2 cups water, 1 tablespoon salt and the olive oil to a medium saucepot and bring to a simmer over medium heat. Whisk in the cornmeal in a steady stream, until it is all incorporated and smooth. Reduce the heat to medium low and continue to cook at a simmer until the polenta is creamy and fully hydrated, 30 to 40 minutes. Take the saucepot off the heat and whisk in the butter and Parmesan. Season with additional salt and pepper. Transfer the polenta to a large serving bowl.
MEATBALLS
Provided by Michael Symon : Food Network
Categories appetizer
Time 40m
Yield About 20 meatballs
Number Of Ingredients 16
Steps:
- Heat 1 tablespoon of olive oil in a skillet set over medium heat. Cook the onion and garlic until softened but not browned. Let cool and transfer to a large mixing bowl. Squeeze the excess milk from the bread and add the bread to the bowl. Add the beef, egg, oregano, coriander, cumin, cinnamon, nutmeg, lemon zest, salt, and pepper. Mix by hand until smooth. Form into little meatballs, about 1 ounce each.
- Heat the remaining 1/4 cup oil in a large skillet over medium heat. Dust the meatballs in flour and shallow-fry them until golden brown. Transfer to paper towels to drain.
- To serve: Place on a platter and garnish with lemon wedges and torn mint leaves.
PORK AND RICOTTA MEATBALLS
Ricotta is the secret to tenderness in these all-purpose meatballs. Serve them plain, with a marinara sauce for dipping, or simmer the meatballs in tomato sauce for serving over spaghetti. Ground chicken is a great alternative and will yield cheesier tasting meatballs.
Provided by Kay Chun
Categories lunch, weekday, meatballs, appetizer, main course
Time 20m
Yield 4 servings
Number Of Ingredients 7
Steps:
- Heat oven to 425 degrees. In a large bowl, combine all of the ingredients and use your hands to gently mix.
- Shape the meat into 12 equally sized balls (about 2 1/4 inches in diameter). Arrange on a greased rimmed baking sheet.
- Bake until golden and cooked through, about 15 minutes. Serve warm.
Nutrition Facts : @context http, Calories 476, UnsaturatedFat 16 grams, Carbohydrate 11 grams, Fat 33 grams, Fiber 1 gram, Protein 31 grams, SaturatedFat 14 grams, Sodium 424 milligrams, Sugar 1 gram, TransFat 0 grams
MICHAEL SYMON'S SLOPPY MIKES
Make and share this Michael Symon's Sloppy Mikes recipe from Food.com.
Provided by Kerena
Categories Lunch/Snacks
Time 20m
Yield 4 sandwiches, 4 serving(s)
Number Of Ingredients 10
Steps:
- Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Add ground beef with a pinch of salt and paprika.
- In a second pan add remaining 2 tablespoons olive oil and bacon. Cook for 1-2 minutes. Add onion to pan and continue cooking. Add tomatoes and simmer for another minute.
- Transfer onion, tomato and bacon mixture to the browning meat. Stir to combine ingredients. Add cheese and stir to combine and melt. Note: If the meat is too dry you can add a little chicken stock to help moisten it.
- Serve Sloppy Mikes on potato rolls.
Nutrition Facts : Calories 468.7, Fat 37.1, SaturatedFat 11.7, Cholesterol 90.3, Sodium 268.8, Carbohydrate 8, Fiber 2.1, Sugar 3.6, Protein 25.9
Tips:
- Choose high-quality pork. Look for ground pork that is fresh and has a good fat content. This will help the meatballs stay moist and flavorful.
- Use a light touch when mixing the meatballs. Overmixing can make the meatballs tough. Just mix until the ingredients are combined.
- Let the meatballs rest before cooking. This will help them hold their shape and prevent them from falling apart.
- Cook the meatballs over medium heat. This will help them cook evenly without burning.
- Use a meat thermometer to ensure the meatballs are cooked through. They should reach an internal temperature of 160 degrees Fahrenheit.
- Serve the meatballs with your favorite sauce. They can be served over pasta, rice, or mashed potatoes.
Conclusion:
Michael Symon's Pork and Ricotta Meatballs are a delicious and easy-to-make dish that is perfect for any occasion. The meatballs are moist and flavorful, and the ricotta cheese filling adds a touch of richness. Serve them with your favorite sauce and enjoy!
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