Fabio’s mom’s meatballs (edited)

from Food.com

COOK TIME: 30 min
SERVINGS: 8 meatballs

• 1/2 lb ground beef
• 1/2 lb Ground Pork
• 4 ounces whole milk ricotta cheese
• 1 cup parmigiano-reggiano cheese, grated
• 1 cup panko breadcrumbs
• 1 egg
• 2 garlic cloves, minced
• 2 shallots, minced
• 1 tablespoon extra-virgin olive oil
• salt & fresh cracked pepper
• fresh parsley (to garnish)
• 2 cups marinara sauce


1. Saute shallots until tender. Add garlic and saute for another minute or so until soft.
2. Place all the above ingredients, except parsley, marinara, and olive oil, in a large bowl and mix thoroughly by hand until they are completely combined and the mixture is uniformly firm.

3. Coat your hands in olive oil, and using your hands form into balls slightly larger than a golf ball.

4. Drop the meatballs into the marinara sauce and add some water so that the sauce can reduce and simmer. Let cook for about 20 minutes.

5. Let rest for 5 minutes before serving.

6. Garnish with chopped parsley, salt and pepper, more shaved parmegiano reggiano and a drizzle of olive oil.

Note: We use Marcella’s tomato sauce. Make enough to fully cover meatballs.