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Meatballs Recipe

Name: Altezza Rooftop Bar Chicagos Meatballs Recipe
Cook time: 1 h 5 min
Total time: 1 h 5 min
Yield: 4 servings
Cuisine: Italian
Ingredients: 1 lbs ground beef (80/20); 0.5 lbs ground pork; 3 tbs fresh breadcrumbs; 2 tbs whole milk; 1 each large egg; 2 tbs fresh parsley, finely chopped; 3 tbs grated parmesan; 1 tsp minced garlic; 1 tsp kosher salt; 0.5 tsp black pepper, freshly ground; 2 tbs olive oil (for frying); 2 tbs extra-virgin olive oil; 0.5 cups yellow onion, finely diced; 2 tsp minced garlic; 28 oz crushed tomatoes (canned), preferably San Marzano; 1 tbs tomato paste; 0.5 tsp dried oregano; 6 leaves fresh basil, torn; 1 tsp salt; 0.5 tsp black pepper; 0.25 tsp pinch sugar (optional); 1 cups whole-milk ricotta; 2 tbs heavy cream or milk; 0.5 tsp lemon zest (from 1/2 lemon); 0.25 tsp salt; 0.25 tsp black pepper; 1 tsp extra-virgin olive oil (to finish); 2 tbs freshly grated parmesan (for finish); 4 leaves fresh basil leaves, chiffonade; 4 slices sourdough bread slices (1/2" thick)

Inspired by Altezza Rooftop Bar Chicago

Time1h 5m

Serves4

Whipped ricotta, pomodoro, parmesan, toasted sourdough

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Ingredients

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Meatballs

1 lbs ground beef (80/20)

1/2 lbs ground pork

3 tbs fresh breadcrumbs

2 tbs whole milk

1 each large egg

2 tbs fresh parsley, finely chopped

3 tbs grated parmesan

1 tsp minced garlic

1 tsp kosher salt

1/2 tsp Black pepper, freshly ground

2 tbs olive oil (for frying)

Pomodoro (tomato sauce)

2 tbs extra-virgin olive oil

1/2 cups yellow onion, finely diced

2 tsp minced garlic

28 oz crushed tomatoes (canned), preferably San Marzano

1 tbs tomato paste

1/2 tsp Dried oregano

6 leaves fresh basil, torn

1 tsp Celtic sea salt

1/2 tsp black pepper

1/4 tsp pinch sugar (optional)

Whipped ricotta

1 cups whole-milk ricotta

2 tbs heavy cream or milk

1/2 tsp lemon zest (from 1/2 lemon)

1/4 tsp Celtic sea salt

1/4 tsp black pepper

1 tsp extra-virgin olive oil (to finish)

Assembly & Garnish

2 tbs freshly grated parmesan (for finish)

4 leaves fresh basil leaves, chiffonade

4 slices sourdough bread slices (1/2" thick)

1 tbs olive oil (for toasting)

1/4 tsp red pepper flakes (optional)

Method

Meatballs

Make the meatball mixture

In a large bowl, combine the ground beef and ground pork. In a small bowl, soak the breadcrumbs with the milk until softened (about 2 minutes) then add to the meat. Add the egg, chopped parsley, 3 tablespoons grated parmesan, 1 teaspoon kosher salt, 1/2 teaspoon freshly ground black pepper, and 1 teaspoon minced garlic. Gently mix with your hands or a fork until just combined — do not overwork or the meatballs will become dense.

Form meatballs

Portion the mixture into 1 1/4" (about 2 oz) meatballs using a scoop or spoon. Roll each lightly between your palms to form smooth balls and place them on a baking sheet lined with parchment. Refrigerate for 15 minutes to help them hold shape.

Brown meatballs

Heat 2 tablespoons olive oil in a large, heavy skillet over medium-high heat. Brown the meatballs in batches so they have room — about 2-3 minutes per side — until a golden crust forms. Use tongs to turn gently. They do not need to be cooked through at this stage. Transfer browned meatballs to a plate.

Pomodoro (tomato sauce)

Sauté aromatics

Lower the skillet heat to medium and add 2 tablespoons extra-virgin olive oil (if the pan is dry). Add the finely diced onion and cook until soft and translucent, 4–5 minutes. Add 2 teaspoons minced garlic and cook 30–45 seconds more until fragrant.

Build the sauce

Stir in 1 tablespoon tomato paste and cook 1 minute. Add the crushed tomatoes, 1/2 teaspoon dried oregano, 1 teaspoon salt, 1/2 teaspoon black pepper, and a 1/4 teaspoon pinch of sugar if needed to balance acidity. Bring to a gentle simmer.

Simmer with meatballs

Nestle the browned meatballs into the simmering sauce. Reduce heat to low, partially cover, and simmer gently for 18–22 minutes until meatballs are cooked through (internal temp 160°F/71°C) and the sauce has slightly thickened. Stir gently once or twice to coat meatballs without breaking them. Tear or add 6 basil leaves in the last 2 minutes of cooking.

Whipped ricotta

Blend the ricotta

While the meatballs simmer, place 1 cup whole-milk ricotta, 2 tablespoons heavy cream, 1/2 teaspoon lemon zest, 1/4 teaspoon salt, and 1/4 teaspoon black pepper into a food processor or blender. Purée until smooth and whipped, about 30–45 seconds. Stop and scrape down sides as needed. The texture should be airy and spreadable. Taste and adjust seasoning.

Finish

Transfer whipped ricotta to a bowl, drizzle with 1 teaspoon extra-virgin olive oil and cover to keep warm or at room temperature until assembly.

Assembly & Garnish

Toast sourdough

Brush both sides of the sourdough slices with 1 tablespoon olive oil. Toast in a skillet over medium heat or under a broiler until golden and crisp, about 2–3 minutes per side in a skillet or 1–2 minutes per side under a broiler. Keep warm.

Plate

Spread about 2–3 tablespoons of whipped ricotta onto each toasted sourdough slice. Spoon 3–4 meatballs with some pomodoro over the ricotta on each slice (or serve meatballs alongside on a platter).

Garnish and serve

Finish with a sprinkle of freshly grated parmesan (about 1/2 tablespoon per slice), torn or chiffonade basil leaves, and a pinch of red pepper flakes if using. Drizzle a little extra-virgin olive oil over everything. Serve immediately.