Panorama Meatball
Servings: 1
Prep Time: 25 Minutes
Cook Time: 25 Minutes
Total Time: 50 Minutes
Ingredients
- 5 lbs Laura's Lean Ground Beef (92%)
- 1 cup Ricotta
- 1 cup Milk
- 8 cloves Garlic (minced)
- 1/4 cup Parsley (chopped)
- 1/2 cup Parmigiana Reggiano
- 3 tsps Salt
- 1 tsp Crushed red pepper
- 1 tsp Ground black pepper
- 6 Eggs
- RAGU SAUCE:
- 3 Green bell peppers (diced)
- 3 Red bell peppers (diced)
- 3 Yellow bell peppers (diced)
- 4 Spanish onions (diced)
- 2 qts San Marzano tomato
- 1 qt Chianti or comparable red wine
- 1 tbsp Crushed red pepper
- 1 tsp Ground black pepper
- 1 bunch Fresh oregano (chopped)
- 1 Thyme sprig (picked)
- 2 tsps Sea salt
Yield
*Serving calculations based on 16oz beef products.
For 12oz beef products reduce serving size by 1/4.
- Prep Time: 25 Minutes
- Cook Time: 25 Minutes
- Total Time: 50 Minutes
Serving size based on 1 cup (242g)
Preparation
Polpeta
5 lbs Laura's Lean Ground Beef (92%)
6 eggs
1 cup ricotta (skim or whole milk is per preference)
1 large loaf Italian bread (only using the scooped out inside)
1 cup milk (skim or whole per preference)
8 cloves garlic minced
1/4 cup chopped parsley
1/2 cup parmigiana Reggiano
3T salt
1t crushed red pepper
1t ground black pepper
1. Blend all ingredients with immersion blender and allow one hour to hydrate.
2. Add 5lbs Laura's 92% Lean Ground Beef and mix by hand until all ingredients and beef are fully incorporated. Allow 1-hour rest in refrigerator.
3. Form meatballs using ice cream scoop
4. Pan fry meatballs (do not cook fully) in olive oil over medium heat being careful to not over fill the pan. Reserve the pan and oil for the ragú to follow
Pepperonata Ragú
3 green bell peppers
3 red bell peppers
3 yellow bell peppers
4 Spanish onions
2 quart San Marzano tomato
1 quart Chianti or comparable red wine
1 t crushed red pepper
1T black pepper ground
1 bunch fresh oregano chopped
1 sprig thyme picked
2T sea salt
1. Small dice all vegetables (remove seeds and stem) and sauté in olive oil from frying meatballs for one hour.
2. Add the rest of the ingredients and bring to a slow simmer for 1 hour
3. Add your pan fried meatballs and simmer for an additional 25 minutes
4. The meatballs are now ready to be served. I personally enjoy simple grilled bread alongside or an aged provolone stuffed roasted Padron pepper.
Photo credit: Alexis Canary Photography
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