Best 3 Michael Symons Beef And Ricotta Meatballs Recipes

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**Indulge in a Culinary Journey with Michael Symon's Beef and Ricotta Meatballs: A Symphony of Flavors Awaits**

Prepare to tantalize your taste buds with a culinary masterpiece - Michael Symon's Beef and Ricotta Meatballs. This delectable dish, featured in the renowned cookbook "Michael Symon's Carnivore", promises an explosion of flavors that will leave you craving for more. Embark on a delectable adventure as we delve into the secrets behind these meatballs, crafted with a harmonious blend of juicy ground beef, creamy ricotta cheese, aromatic herbs, and a touch of tangy lemon zest. Accompanied by a trio of tantalizing sauces - a classic tomato sauce, a spicy arrabbiata sauce, and a refreshing yogurt sauce - these meatballs transform into culinary chameleons, adapting to your taste preferences effortlessly. So, gather your ingredients, ignite your culinary passion, and let's embark on a journey to savor the symphony of flavors that await in Michael Symon's Beef and Ricotta Meatballs.

Check out the recipes below so you can choose the best recipe for yourself!

MICHAEL SYMON'S MOTHER'S RICOTTA MEATBALLS



Michael Symon's Mother's Ricotta Meatballs image

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

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
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)

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.

SPAGHETTI WITH MEATBALLS



Spaghetti with Meatballs image

Provided by Michael Symon : Food Network

Categories     main-dish

Time 5h30m

Yield 6 to 8 servings

Number Of Ingredients 29

1/4 cup olive oil
1 rack baby back ribs, separated (about 2 pounds)
1 large Spanish onion, diced
1 tablespoon kosher salt
6 cloves garlic, sliced
1 bottle dry white wine
Two 28-ounce cans San Marzano tomatoes, chopped
3 tablespoons fresh oregano leaves
1 tablespoon crushed red pepper flakes, optional
1 fresh bay leaf
One 2-to 3-inch Parmesan rind
1/3 cup olive oil
1 clove garlic, minced
1 shallot, minced
1 1/2 cups diced day-old wheat bread (like from a pullman loaf)
1/4 cup whole milk
1 1/2 pounds ground beef (80/20 or 75/25)
3/4 cup whole-milk ricotta
1/2 cup fresh basil leaves, chopped
1/2 cup chopped fresh flat-leaf parsley
1/4 cup grated Parmesan
1 teaspoon kosher salt
1 egg
Yia Yia's Neapolitan Sauce
Kosher salt
1 pound spaghetti
15 fresh basil leaves, torn
1 to 2 tablespoons butter
1/4 cup grated Parmesan

Steps:

  • For the sauce: Heat the oil in a large Dutch oven over medium heat. Add the ribs and brown evenly, about 4 minutes. Add the onions, sprinkle with salt and cook until translucent, 2 minutes. Add the garlic and cook until everything is soft but not browned, about 3 minutes. Add the white wine, stirring to deglaze the pan. Add the tomatoes along with the oregano, red pepper flakes if using, bay leaf and Parmesan rind. Bring the sauce to a simmer, reduce the heat to its lowest possible setting and continue to cook until reduced by about a third, for up to 8 hours.
  • Taste for seasoning and add more salt if necessary. Remove the bay leaf. If not using right away, let the sauce cool, and then cover and refrigerate for up to 1 week or freeze for up to 2 months. Makes about 2 quarts.
  • For the meatballs and sauce: In a small saute pan over medium heat, add 1 tablespoon of the oil, the garlic and shallots and sweat until translucent, 2 to 3 minutes.
  • Soak the bread in the milk in a medium bowl.
  • In a separate bowl, combine the beef with the ricotta, basil, parsley, Parmesan, salt, egg and the cooked shallots and garlic. After the bread has soaked up the milk, remove it from the bowl and ring out the remaining liquid. Thoroughly mix the bread into the meat mixture.
  • Form the meat mixture into 2-inch balls using about 1/4 cup for each. Heat the remaining olive oil in a large frying pan and add the meatballs. Cook until golden on the outside, 2 to 3 minutes per side.
  • Place Yia Yia's Neapolitan Sauce in a large saucepan and add the meatballs. (Keep the frying pan for finishing the pasta.) Bring to a simmer and simmer about 30 minutes.
  • For the spaghetti: Bring a large pot of salted water to a boil. Cook the spaghetti al dente, according to the package directions.
  • Add a cup or two of the sauce to the empty meatball pan over medium heat. Drain the spaghetti and add it to the pan, along with the basil leaves, Parmesan and butter. Toss to coat. Transfer to a serving platter, top with the meatballs and ribs from Yia Yia's Neapolitan Sauce and serve with the remaining sauce on the side.

MEATBALLS



Meatballs image

Provided by Michael Symon : Food Network

Categories     appetizer

Time 40m

Yield About 20 meatballs

Number Of Ingredients 16

1 tablespoon extra-virgin olive oil, plus 1/4 cup
1/2 cup grated onion
1 clove garlic, minced
1/2 cup diced day-old bread, soaked in milk
1 pound ground beef or lamb
1 egg
1 teaspoon fresh oregano
1/4 teaspoon ground coriander
1/4 teaspoon ground cumin
1/8 teaspoon ground cinnamon
Pinch nutmeg
Grated zest of 1 lemon
Salt and freshly ground black pepper
Flour, for dusting
12 lemon wedges
Mint leaves

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.

Tips:

  • Use a combination of ground beef and ground pork for a more flavorful meatball.
  • Soak the bread in milk before adding it to the meatball mixture. This will help keep the meatballs moist.
  • Grate the Parmesan cheese finely. This will help it distribute evenly throughout the meatballs.
  • Season the meatballs generously with salt and pepper. This will help them develop a nice crust.
  • Brown the meatballs in a skillet over medium heat. This will help them cook evenly and prevent them from falling apart.
  • Simmer the meatballs in the sauce for at least 30 minutes. This will help them absorb the flavor of the sauce.
  • Serve the meatballs with your favorite pasta or rice.

Conclusion:

Michael Symon's beef and ricotta meatballs are a delicious and easy-to-make dish that is perfect for a weeknight meal. The meatballs are made with a combination of ground beef and ground pork, and they are seasoned with Parmesan cheese, bread crumbs, and herbs. They are then browned in a skillet and simmered in a tomato sauce. The meatballs are served with pasta or rice.

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