Standardized Heirloom Ricotta Meatballs in Sunday Sauce
30min
2h
4
580
Chef's Note
This recipe uses the 'Intervention and Scale' method discussed in our blog. While the weights are precise, remember to trust the tactile cues: if your ricotta is particularly wet, you may need a 'pinch' more breadcrumbs to ensure the dough pulls away from the bowl correctly.
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Ingredients
250 grams Ground Beef (80/20)
250 grams Ground Pork
125 grams Whole Milk Ricotta Cheese
50 grams Fine Breadcrumbs
1 unit Large Egg
30 grams Grated Parmigiano-Reggiano
8 grams Kosher Salt
800 grams Crushed Tomatoes (San Marzano style)
1 medium Yellow Onion, finely diced
3 cloves Garlic Cloves, minced
2 tablespoons Extra Virgin Olive Oil
1/4 cup Fresh Basil Leaves
Instructions
- 1
In a large mixing bowl, combine the ground beef, ground pork, ricotta, breadcrumbs, egg, grated cheese, and salt. Use your hands to gently fold the ingredients together.
- 2
Pay attention to the tactile feedback: the mixture is ready when it is uniform and pulls away from the sides of the bowl without sticking excessively to your palms. Form into 12 equal-sized balls.
- 3
Heat the olive oil in a heavy-bottomed Dutch oven over medium heat. Wait until the oil is shimmering and you see a faint wisp of smoke—this is your sensory cue that the pan is ready for searing.
- 4
Brown the meatballs in batches. Listen for a vigorous sizzle; if the sound is muffled, the pan is overcrowded. Sear for 3-4 minutes per side until a deep brown crust forms, then remove and set aside.
- 5
In the same pot, add the onion. Sauté until the sound shifts from a sharp hiss to a soft sizzle and the onions turn translucent and golden.
- 6
Add the garlic and cook for 30 seconds until the aroma changes from pungent to toasted and nutty.
- 7
Pour in the crushed tomatoes and return the meatballs to the pot. Bring to a very low simmer.
- 8
Cover and cook for 90 minutes. The sauce is finished when the oil begins to separate and rise to the surface, and the aroma is rich and concentrated rather than bright and acidic.
- 9
Stir in fresh basil and serve over your favorite pasta or with crusty bread.
Nutrition Information (per serving)
580
34g
22g
38g
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