Meatballs

Chef Chris Perkey

Ingredients

Yields approximately 14-16 meatballs

• 1/4 c 100% olive oil
• 1/2 c chopped Spanish onions
• 2 Tbsp chopped garlic
• 1/2 c diced bacon
• 1 tsp ground fennel
• 1 tsp ground coriander
• 1 lb ground beef
• 1/2 lb ground pork
• 1/2 lb ground veal
• 1/4 c gluten free flour
• 1/4 c gluten free bread crumbs
• 1 Tbsp chopped parsley
• 2 Tbsp chopped basil
• 1/2 c grated Parmigiano-Reggiano
• 1/2 c ricotta cheese
• 1 tsp black pepper
• 3 eggs
• 1 Tbsp Kosher salt

Directions

1. Preheat oven to 400 degrees.
2. In medium sauté pan, warm the oil over medium high heat. Add the onions, garlic, and bacon. Cook and stir this for 6 minutes until the bacon renders its fat and the vegetables are translucent. Let this cool for 5 minutes.
3. While the bacon mix is cooling, mix the rest of the ingredients in a large mixing bowl.
4. Let the mix rest for 2 hours, then scoop it into 2 oz portion balls.
5. Cook in the oven at 400° in a 9×13″ (or casserole dish) pan for 20 minutes.
6. Warm in your favorite tomato sauce and serve. Chef Perkey highly suggests San Marzano tomato sauce. Top with grated Parmigiano-Reggiano cheese.