Michael Symon’s Mother’s Ricotta Meatballs: A Taste of Home

I can still picture my grandmother, her hands dusted with flour, humming a tune as she carefully rolled meatballs at her kitchen table. The aroma of simmering tomato sauce, infused with garlic and herbs, would fill the house, a siren call promising a hearty and comforting meal. While my own mother’s meatball recipe was slightly different, these Ricotta Meatballs from Michael Symon evoke that same sense of warmth and family, bringing back cherished memories with every flavorful bite. They’re a reminder that the simplest dishes, made with love and good ingredients, are often the most memorable.

Recipe Overview

• Prep Time: 20 minutes
• Cook Time: 45 minutes
• Total Time: 1 hour 5 minutes
• Servings: 8-10
• Yield: Approximately 25-30 meatballs
• Dietary Type: Not Gluten-Free

Ingredients

Meatballs:

• 1/2 lb ground pork
• 1/2 lb ground beef
• 2 cups ricotta cheese, drained
• 1 egg, beaten
• 1/4 cup flat leaf parsley, chopped
• 1 cup freshly grated Parmigiano-Reggiano cheese
• A few gratings of nutmeg
• Salt, to taste
• Flour, for dusting
• Olive oil, for frying
• 1 cup freshly grated Parmigiano-Reggiano cheese (for serving, optional)

Sauce:

• 2 (28 ounce) cans San Marzano tomatoes
• Olive oil
• 3 garlic cloves, sliced
• 1 medium onion, diced
• 4 ounces red wine
• 2 tablespoons chili flakes
• Salt, to taste

Equipment Needed

• Large mixing bowl
• Sauté pan or large skillet
• Slotted spoon or spider
• Measuring cups and spoons
• Cutting board
• Chef’s knife

Instructions

1. In a large mixing bowl, combine the ground pork and ground beef. Gently break up the meat with your hands.
2. Add the drained ricotta cheese and the beaten egg to the bowl. Mix thoroughly with your hands or a wooden spoon until everything is well combined. Be careful not to overmix, as this can make the meatballs tough.
3. Stir in the chopped flat leaf parsley, freshly grated Parmigiano-Reggiano cheese, nutmeg, and salt. Mix until the ingredients are evenly distributed.
4. Sprinkle in a small amount of flour, just enough to help bind the mixture slightly. Again, be careful not to add too much flour, as this can also lead to tough meatballs.
5. Form the meat mixture into 1-inch balls. Gently roll each portion between your palms to create a smooth, round shape.
6. Lightly dust each meatball with flour. This will help them brown nicely when frying.
7. Warm a generous amount of olive oil in a large sauté pan or skillet over medium-high heat. You want enough oil to coat the bottom of the pan and come up about 1/4 inch.
8. Carefully place the meatballs in the hot oil, being careful not to overcrowd the pan. Work in batches if necessary.
9. Fry the meatballs until they are golden brown on all sides, turning them occasionally with a slotted spoon or spider. This should take about 5-7 minutes per batch.
10. Remove the browned meatballs from the pan and set aside on a plate lined with paper towels to drain excess oil.
11. To make the sauce, heat more olive oil in the same sauté pan over medium-high heat.
12. Add the diced onion and sliced garlic cloves to the hot oil and sweat them until they are translucent and fragrant, about 4-5 minutes. Stir frequently to prevent burning.
13. Deglaze the pan by adding the red wine. Use a wooden spoon to scrape up any browned bits from the bottom of the pan, which will add flavor to the sauce.
14. Cook the wine until the liquid is reduced by half, about 2-3 minutes.
15. Add the San Marzano tomatoes (crushing them slightly with your hands as you add them), chili flakes, and salt to the pan. Bring the sauce to a simmer.
16. Gently add the fried meatballs to the simmering sauce.
17. Reduce the heat to low, cover the pan, and simmer for 30 minutes, or until the meatballs are cooked through and the sauce has thickened. Stir occasionally to prevent sticking.
18. Serve the meatballs hot, topped with additional freshly grated Parmigiano-Reggiano cheese, if desired.

Expert Tips & Tricks

• Don’t overmix the meatball mixture. Overmixing develops the gluten in the flour and the proteins in the meat, resulting in tough meatballs. Mix just until the ingredients are combined.
• Use high-quality ricotta cheese. The flavor of the ricotta will significantly impact the final flavor of the meatballs. Look for a full-fat ricotta for the best texture and flavor.
• Drain the ricotta cheese well. Excess moisture in the ricotta can make the meatballs soggy. Place the ricotta in a fine-mesh sieve lined with cheesecloth and let it drain for at least 30 minutes before using.
• Taste and adjust the seasoning. Before adding the meatballs to the sauce, taste the sauce and adjust the salt, chili flakes, or other seasonings to your liking.
• For a smoother sauce, use an immersion blender. If you prefer a smoother sauce, you can use an immersion blender to blend the sauce after it has simmered for 30 minutes. Be careful when blending hot liquids.

Serving & Storage Suggestions

These Ricotta Meatballs are delicious served over pasta, polenta, or creamy mashed potatoes. They’re also fantastic on crusty bread for meatball subs. Serve with a simple green salad for a complete meal.

Leftover meatballs can be stored in an airtight container in the refrigerator for up to 3-4 days. For longer storage, freeze the meatballs in a single layer on a baking sheet until solid, then transfer them to a freezer bag or container. They can be frozen for up to 2-3 months.

To reheat, thaw the meatballs in the refrigerator overnight or in the microwave. Reheat them in a saucepan over low heat, stirring occasionally, until heated through. You can also reheat them in the oven at 350°F (175°C) for about 15-20 minutes.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	428.4 kcal	N/A
Calories from Fat	226 g	53%
Total Fat	25.1 g	38%
Saturated Fat	12.8 g	64%
Cholesterol	108.7 mg	36%
Sodium	1037.4 mg	43%
Total Carbohydrate	21.6 g	7%
Dietary Fiber	5 g	19%
Sugars	10.7 g	42%
Protein	29 g	57%

Note: Nutritional information is an estimate and may vary based on specific ingredients and cooking methods.

Variations & Substitutions

• Gluten-Free: Use gluten-free breadcrumbs instead of flour to bind the meatballs. Ensure all other ingredients are also gluten-free.
• Spicy: Add more chili flakes to the sauce for a spicier kick. You can also add a pinch of cayenne pepper to the meatball mixture.
• Herby: Add other fresh herbs to the meatball mixture, such as oregano, basil, or thyme.
• Cheese: Use a combination of different cheeses in the meatball mixture, such as Pecorino Romano or Asiago.
• Meat: Substitute ground turkey or chicken for the ground pork or beef.
• Vegetarian: Use a plant-based ground meat substitute or a mixture of lentils and mushrooms for a vegetarian version.

FAQs (Frequently Asked Questions)

Q: Can I make the meatballs ahead of time?
A: Yes, you can make the meatballs ahead of time. Store them uncooked in the refrigerator for up to 24 hours, or freeze them for longer storage.

Q: Can I bake the meatballs instead of frying them?
A: Yes, you can bake the meatballs. Preheat your oven to 375°F (190°C) and bake the meatballs on a baking sheet for about 20-25 minutes, or until they are cooked through.

Q: What’s the best way to drain the ricotta cheese?
A: The best way to drain ricotta is to line a fine-mesh sieve with cheesecloth and place the ricotta in the sieve. Let it drain for at least 30 minutes, or even longer for drier ricotta.

Q: Can I use dried herbs instead of fresh herbs?
A: While fresh herbs offer a brighter flavor, you can use dried herbs if necessary. Use about 1 teaspoon of dried herbs for every tablespoon of fresh herbs.

Q: What if my meatballs are falling apart?
A: If your meatballs are falling apart, it could be due to too much moisture or not enough binding agent. Try draining the ricotta cheese more thoroughly and adding a little more flour to the mixture.

Final Thoughts

Michael Symon’s Mother’s Ricotta Meatballs are more than just a recipe; they’re a celebration of family, tradition, and the simple pleasures of home cooking. I encourage you to try this recipe and experience the comforting flavors for yourself. Feel free to adapt it to your own tastes and preferences, and don’t be afraid to experiment with different ingredients and variations. Most importantly, share your creation with loved ones and enjoy the warmth and joy that this dish brings to the table. Pair it with a robust Italian red wine and some crusty bread for the ultimate comfort meal. Let me know what you think, and what you paired it with!