Meatballs Recipe
Wagyu, Pork, Pomodoro, Ricotta, Focaccia
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Ingredients
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Meatball Ingredients
Pomodoro Sauce Ingredients
Ricotta Topping Ingredients
Focaccia Ingredients
Method
Meatball Preparation
- 1
Mix the Meatball Ingredients
In a large mixing bowl, combine the wagyu beef, ground pork, breadcrumbs, grated parmesan cheese, egg, minced garlic, chopped parsley, salt, and black pepper. Mix until well combined, but do not overwork the meat.
- 2
Form the Meatballs
Using your hands, form the mixture into golf ball-sized meatballs, about 1.5 inches in diameter. Place them on a baking sheet lined with parchment paper.
Pomodoro Sauce Preparation
- 3
- 4
Add the Tomatoes
Pour in the canned whole tomatoes (with juice) and crush them with a spoon. Stir in the basil leaves, salt, and black pepper. Bring to a simmer and cook for 20 minutes, stirring occasionally.
Cooking the Meatballs
- 5
Bake the Meatballs
Preheat the oven to 400°F (200°C). Bake the meatballs for 20-25 minutes until they are browned and cooked through.
- 6
Combine with the Sauce
Once the meatballs are cooked, add them to the pomodoro sauce and simmer for an additional 10 minutes to allow the flavors to meld.
Ricotta Topping Preparation
- 7
Prepare the Ricotta
In a small bowl, mix the ricotta cheese with salt, black pepper, and lemon zest until smooth. Set aside.
Focaccia Preparation
- 8
Make the Dough
In a large mixing bowl, combine the all-purpose flour, active dry yeast, warm water, olive oil, and salt. Mix until the dough comes together.
- 9
Knead and Rise
Knead the dough on a floured surface for about 5-7 minutes until smooth. Place in a greased bowl, cover, and let rise in a warm place for about 1 hour, or until doubled in size.
- 10
Shape and Bake
Preheat the oven to 425°F (220°C). Punch down the risen dough and transfer it to a greased baking sheet. Use your fingers to stretch it out to fit the sheet. Let it rest for another 20 minutes, then bake for 20-25 minutes until golden brown.