Kobe Meatball Recipe
Oversized Kobe meatball, marsala pomodoro, whipped buffalo ricotta
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Ingredients
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Kobe Meatballs
Marsala Pomodoro Sauce
Whipped Buffalo Ricotta
Method
Prepare Kobe Meatballs
- 1
Mix Ingredients
In a large bowl, combine ground Kobe beef, breadcrumbs, grated Parmesan cheese, parsley, minced garlic, egg, salt, and black pepper. Mix until well combined.
- 2
Form Meatballs
Shape the mixture into large meatballs, about 2-3 inches in diameter, and place them on a baking sheet lined with parchment paper.
- 3
Bake Meatballs
Preheat the oven to 400°F (200°C) and bake the meatballs for 20-25 minutes or until cooked through and browned.
Make Marsala Pomodoro Sauce
- 4
Sauté Vegetables
In a large skillet, heat olive oil over medium heat. Add chopped onion and minced garlic, and sauté until the onion is translucent.
- 5
Add Tomatoes and Wine
Stir in the crushed tomatoes, Marsala wine, salt, and black pepper. Bring to a simmer and cook for 15-20 minutes until the sauce thickens slightly.
- 6
Finish Sauce
Stir in chopped fresh basil just before serving.
Prepare Whipped Buffalo Ricotta
- 7
Blend Ingredients
In a bowl, combine ricotta cheese, buffalo sauce, softened cream cheese, and salt. Use an electric mixer to whip until smooth and creamy.
Serve
- 8
Assemble the Dish
On a plate, serve the oversized Kobe meatball topped with Marsala pomodoro sauce. Add a dollop of whipped buffalo ricotta on the side.
