2 cloves garlic
1 can flat anchovies with oil
2/3 cup olive oil
Process until pulverized
I use a cuisinart stick mixer to blend everything together
Then add one coddled egg (a microwave one egg in the shell in 2 cups water for 1 minute)
Black pepper and a handful of pecorino Romano cheese finish blending
2 lbs ground beef or you can use pork/beef mixture
Olive oil for sauté
1/2 onion
8 cloves garlic, chopped
2 beaten eggs
1 cup whole milk ricotta, I like Galbani ricotta
1 cup panko crumbs
1/2 cup fresh chopped parsley
1/4 cup fresh mint
1 cup grated pecorino Romano cheese
Salt and pepper
In a bowl, mix panko and ricotta and let it rest for 20 minutes.
Sauté onion and garlic. Mix all ingredients except the meat and then add the panko/ricotta mixture. Add the meat and mix together well.
Brown in frying pan, finish cooking in oven 375 degrees for about 20-30 minutes. I don’t cook in the sauce because they fall apart. These meatballs are very moist and delicious.
