Pepperoni Meatballs
Serves: 4
Gideon Batz
1 January 1970
Based on User reviews:
58
Spice
31
Sweetness
49
Sourness
34
mins
Prep time (avg)
4.1
Difficulty
Ingredients:
6 cloves
Garlic (chopped)2 tbsps
Chili Powder (calabrian)1.5 tsps
Chili Paste (calabrian)3.5 tsps
Fennel Seed1 tsp
Anise Seed3 tsps
Oregano (dried)1 cup
Red Wine (dry)3 cup
Ricotta Cheese (fresh)3 large
Egg (lightly beaten)Directions:
1
Bake until the meatballs are brown, 15 to 20 minutes
2
Preheat the oven to 400 degrees F
3
Grease 2 baking sheets with olive oil; set aside
4
Mix the beef short rib, chuck, brisket and fat in a large bowl
5
Add the bread, garlic, 1 tablespoon plus 1 teaspoon salt, chili powder, chili paste, fennel and anise seeds, and oregano; mix until combined
6
Grind the meat mixture in a meat grinder with a 1/4-inch grind die into a large bowl
7
Add the wine, ricotta and eggs and mix by hand until combined
8
(The mixture should be wet and tacky
9
) Form the mixture into 1 1/2-inch meatballs and put on the prepared baking sheets
10
Remove from the oven and reduce the oven temperature to 300 degrees F
11
Transfer the meatballs to a roasting pan
12
Pour the crushed tomatoes and their juices over the meatballs, cover with foil and bake until the meatballs are tender and have absorbed some of the sauce, 1 hour to 1 hour, 30 minutes
13
Scatter the basil leaves over the sauce
14
Divide the meatballs and sauce among bowls
15
Top with grana padano and drizzle with olive oil
16
Serve with bread, if desired
17
Photograph by Joseph DeLeo