Beef Ricotta Meatballs With Braised Beet Greens Recipes

BEER BRAISED BEEF MEATBALLS WITH HORSERADISH SAUCE

Steps:

• Cut two 1-inch-thick slices of bread and soak them in the milk to soften.
• Combine the beef, Worcestershire sauce and some salt and pepper in a large bowl. Squeeze the excess liquid from the bread, then crumble it into small pieces between your fingers as you add it to the beef. Add the parsley, 2 tablespoons horseradish, the garlic and egg. Mix until just combined, then form into 2 1/2-inch balls.
• Heat a cast-iron skillet or large, wide heavy-bottomed pan over medium-high heat. Add the EVOO to the hot skillet, then cook the meatballs until browned, 7 to 8 minutes. Add the beer and cook for 1 minute to reduce it slightly. Add the consomme, cover the skillet with foil and cook for 12 to 15 minutes, shaking the skillet occasionally.
• Meanwhile, toast the remaining loaf bread in the oven.
• Combine the sour cream, chives, heavy cream and the remaining 2 tablespoons horseradish in a bowl. Season with salt and pepper.
• Divide the meatballs among plates and garnish with the watercress. Serve with the sour cream dipping sauce and hunks of toasted bread.

BEEF MEATBALLS

Steps:

• Preheat the oven to 450˚ F. Line 2 baking sheets with foil and coat with cooking spray.
• Combine the beef, breadcrumbs, milk, eggs, onion, garlic, parsley, 2 teaspoons salt and 1/2 teaspoon pepper in a large bowl; mix with your hands until combined. Form into 1 1/2-inch meatballs (about 30). Arrange the meatballs on the prepared baking sheets.
• Bake the meatballs until browned and cooked through, 12 to 15 minutes.

RICOTTA MEATLESS MEATBALLS WITH SAUCE

Steps:

• Line a baking sheet or large plate with waxed paper.
• Combine ricotta cheese and eggs in a large bowl; mix well. Add bread crumbs, Pecorino Romano cheese, Parmigiano-Reggiano cheese, garlic, parsley, salt, and pepper; mix until thoroughly blended.
• Take a scoop of the mixture with a small cookie scoop and put it in the palm of your hands. Roll it into a ball and place on the waxed paper. Repeat until all of the mixture has been shaped into balls. Place in the refrigerator while you make the sauce.
• Heat olive oil in a large pan over medium heat. Add garlic and cook until fragrant, about 30 seconds. Add tomatoes, wine, basil, sugar, salt, and pepper. Bring to a boil, stirring occasionally. Reduce heat to a simmer.
• Add ricotta balls to the sauce. Simmer, shaking the pan occasionally to cover the balls with sauce, until heated through, about 10 minutes. Serve immediately.

CHEF JOHN'S RICOTTA MEATBALLS

Steps:

• Saute onion in 2 tablespoons olive oil in a skillet over medium heat until onion is translucent, about 5 minutes. Stir garlic into onion and turn off heat. Transfer onion mixture to a large mixing bowl.
• Stir ground beef, ricotta cheese, parsley, egg, kosher salt, black pepper, and cayenne pepper with onion mixture until almost combined; stir in bread crumbs and continue to mix until thoroughly blended.
• Roll about 2 tablespoons of mixture into a 1-inch ball for each meatball. Pour 2 tablespoons olive oil in same skillet used to cook onions. Place skillet over medium heat and brown meatballs on all sides in hot oil, about 5 minutes. Hold a crumpled paper towel in a tongs and use it to remove excess grease from skillet.
• Pour marinara sauce and water over meatballs in skillet. Stir to combine and bring to a simmer. Reduce heat to medium-low and simmer, stirring occasionally, until meatballs are cooked through and no longer pink in the center, about 30 minutes.

MEATBALLS WITH RICOTTA

Steps:

• Preheat oven to 350 degrees F. In a large skillet cook onion and garlic in 1 tablespoon of the olive oil for 8 minutes or until tender. Cool.
• In a large bowl combine eggs, onion mixture, ground beef, 1 cup Grana Padano, the ricotta cheese, panko, parsley, basil, salt and pepper.
• Mix to form a uniform mass and shape the mixture into 2 inch balls.
• Test one meatball before starting the next process.
• If the ricotta is too watery, add more breadcrumbs or ground beef. If it is too dry, add more ricotta.
• Place meatballs on two parchment­ lined 15x10x1­inch baking pans.
• Brush with the remaining 2 tablespoons olive oil. Bake 22 to 25 minutes or until 165 degrees F.
• In a very large skillet bring marinara sauce to boiling.
• Add half of the meatballs to the skillet and simmer, uncovered, 5 minutes or until a nice saucy consistency.
• Garnish with Grana Padano, if desired.

BEEF-RICOTTA MEATBALLS WITH BRAISED BEET GREENS

Steps:

• PREPARE THE GREENS In a pot, heat the oil. Add the carrot, onion and celery, season with salt and pepper and cook over moderately low heat, stirring, until the vegetables are very tender and caramelized, 20 minutes. Add the anchovies and tomato paste and cook, stirring, until the anchovies dissolve and the tomato paste is deep red, 5 minutes. Add the beet greens, season with salt and pepper, and cook, tossing occasionally, until wilted, 7 minutes. MEANWHILE, MAKE THE MEATBALLS In a bowl, soak the bread in the milk until the milk is absorbed, about 5 minutes. MEANWHILE, MAKE THE MEATBALLS In a large bowl, combine the beef, ricotta, Parmigiano, egg, lemon zest, crushed red pepper, parsley, fennel, kosher salt and black pepper. Squeeze any excess milk from the bread and add the bread to the bowl. Mix the meat mixture well, then roll it into eighteen 1 1/2-inch balls; transfer to a baking sheet. MEANWHILE, MAKE THE MEATBALLS In a cast-iron skillet, heat 2 tablespoons of the canola oil. Cook half of the meatballs over moderate heat, turning, until golden brown and no longer pink within, about 15 minutes. Repeat with the remaining 2 tablespoons of canola oil and meatballs. MEANWHILE, MAKE THE MEATBALLS Rewarm the beet greens and transfer to a platter; top with the meatballs. Serve garnished with Parmigiano, chopped oregano and sea salt. MAKE AHEAD The uncooked meatballs can be refrigerated overnight. The cooked greens can be refrigerated for up to 2 days.