No Nose’s Mob Meatballs Recipe
house made ricotta, roasted tomato, basil pesto
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Ingredients
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Meatballs
House Made Ricotta
Roasted Tomato
Basil Pesto
Method
Meatballs
- 1
Prepare the Mixture
In a large bowl, combine ground beef, ground pork, breadcrumbs, Parmesan cheese, egg, minced garlic, salt, black pepper, and chopped parsley. Mix until well combined.
- 2
Form Meatballs
Shape the mixture into 1.5-inch meatballs and place them on a baking sheet.
- 3
Bake the Meatballs
Preheat oven to 400°F (200°C). Bake the meatballs for 20-25 minutes or until cooked through and browned.
House Made Ricotta
- 4
Heat the Milk and Cream
In a saucepan, combine whole milk and heavy cream. Heat over medium heat until it reaches 190°F (88°C).
- 5
Add Lemon Juice
Remove from heat and stir in the lemon juice and salt. Let it sit for 10 minutes.
- 6
Strain the Ricotta
Pour the mixture through a cheesecloth-lined sieve to separate the curds from the whey. Let it drain for 30 minutes.
Roasted Tomato
- 7
Prepare the Tomatoes
Preheat the oven to 375°F (190°C). Place halved tomatoes on a baking sheet. Drizzle with olive oil and season with salt and pepper.
- 8
Roast the Tomatoes
Roast in the oven for 25-30 minutes until they are soft and caramelized.
Basil Pesto
- 9
Blend the Ingredients
In a food processor, combine basil leaves, pine nuts, Parmesan cheese, garlic, and salt. Pulse until coarsely chopped.
- 10
Add Olive Oil
With the processor running, slowly add olive oil until smooth and creamy.