Author Notes
I thought up the idea of filling a meatball with a ricotta and egg center this morning. I had no idea if it would work or not, but it really has. Someone else may well have thought this up already. I have not checked, but here is what I came up with. I remember someone listing anchovies as a secret ingredient in another recipe, so I thought I would try that out in this recipe. But the real surprise is that the ricotta filling did not ooze out of the meatballs when I sealed them up securely...ok one did leak out a bit but I had not sealed that one up so well; it was easily salvaged and quite delicious. You really only need a small amount of the ricotta mixed with the egg and herbs, but it needs to be mixed with a whole egg...so you do want to have another use ready for the remaining ricotta mixture in some other recipe. I have illustrated a small serving size, the meatballs being shaped for the filling, and the meatballs being browned after they have been stuffed and sealed. I decided to upload a close-up of the meatball I did not fill dead center, the one that oozed out in the pan. You can see that it still looks pretty appetizing, despite the flaw. For the sauce I used a huge short cut with 28 oz. of whole tomatoes in puree mixed with 25 oz. of roasted red pepper marinara sauce (by Emeril). —Sagegreen
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Ingredients
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1 pound
grass-fed ground beef
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3/4 cup
homemade or panko bread crumbs soaked in 1/3 cup of milk
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1/2 teaspoon
sage leaf, chiffonade
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1/2 cup
red onion, finely minced
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2 teaspoons
anchovies, chopped
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1
egg, slightly beaten
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1/2 teaspoon
kosher salt
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1/4 teaspoon
ground black pepper
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12 teaspoons
out of one cup ricotta mixed with 1 egg and 2 tbl. basil leaves, chopped
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4 tablespoons
panko bread crumbs
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1/4 cup
grated parmesan cheese
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1/4 teaspoon
ground thyme
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1/4 teaspoon
ground oregano
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1/16 teaspoon
black pepper
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1/8 teaspoon
kosher salt
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4 tablespoons
parmesan cheese, grated
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2 tablespoons
grapeseed or olive oil for browning
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1/4 cup
rose wine
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28 ounces
best tomato and red pepper marinara sauce
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1
bay leaf
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pasta of your choice
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additional parmesan cheese
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4
fresh basil leaves, chiffonade for garnish
Directions
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Mix the egg, 3/4 c. bread crumbs (soaked in milk), sage, salt and pepper, onion, and anchovies together. Gently add the beef and roll to form 2" balls. This should make about 12 balls.
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Using your finger hollow out a little cove that is about the size of 2 teaspoons big in the middle of each meatball.
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From the ricotta and egg mix, that you can go on to use the remainder for a lasagne dish (or other recipe), use only about 12 teaspoons. Spoon about a teaspoon into each hollowed out cove, keeping this as central as possible.
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Seal each meatball back up as securely as possible, minimizing your handling of the meatball at the same time.
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Mix the panko crumbs with the dried seasonings listed just below as well as with the parmesan cheese.
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Roll these balls gently and evenly in this seasoned bread crumb mix.
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To a hot skillet add the oil and brown the meatballs evenly and quickly. The ricotta should not ooze out if they are all sealed. Do not cook through.
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Add the wine to deglaze the pan. Transfer the browned meatballs to a Dutch oven (or equivalent weight pan) and add your marinara sauce that was made with tomatoes and red peppers, and a bay leaf. Simmer slowly for 25-35 minutes.
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Serve with your favorite pasta. Add more parmesan cheese and a chiffonade of fresh basil.
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