Meat Ballz:
2 lb Ground Beef (lean),
15 oz Ricotta Cheese,
15 oz Heavy Cream,
1 cup finely chopped fresh Parsley,
1 large Red Onion chopped
8 cloves of Garlic (minced),
1 cup grated Parmesan Cheese,
1.5 cup Tempura Bread Crumbs,
2 large Eggs
S&P
Simmering:
1 large Red Onion thinly sliced
1 Spring Rosemary
- Mix everything together and roll the meats in to a 2.5 x 2.5 inches "balls" (as ballish as it can be, no biggie).
- Lightly brush a thin layer of Extra Virgin Olive Oil onto the bottom of a deep pan.
- Heat up the pan really hot and then gently arrange the ballz in the pan (make sure they have room to breath).
- Brown the meatballz in med heat; DON'T move/turn the ballz until they are nicely seared (7 min -10 min).
- After all the ballz been turned around, (at this point, feel free to scoop some extra fat out of the pan) add the sliced Red Onion and Rosemary.
- Now pour in 36 oz - 48 oz of your favorite to tomato sauce and 1 cup of broth.
- Simmer for 20 min - 30 min in med heat (DON'T cover the lid completely, so the sauce can get reduced and concentrated).
- EAT!