Chef Joe Isidori’s Family Style Meatballs with Ricotta

Instructions:

Tomato Sauce

• Toast garlic in EVOO until golden.
• Add onions and cook until soft. While the onions are cooking down, add salt, pepper, oregano,
  and granulated garlic to release aromatics. Then add the tomato paste and cook until the bright
  red color turns to a lighter rust color.
• Add the ground tomatoes and bring to a boil. Then simmer for 3 hours.
• Roasted garlic
• Combine oil and garlic together in a 4qt sauce pot. Slowly bring to a simmer while constantly stirring.
• Remove from heat when garlic has a golden color. The garlic will continue to cook in the
  carry-over and will attain a toasted color.
• Continue stirring until off heat until it has cooled.
• Once cooled, strain roasted garlic and reserve the garlic and garlic oil for various
  applications.
• Meatballs directions
• Crumble the beef and pork in a large mixing bowl. Add the remaining ingredients and mix until evenly combined. Be careful not to overwork.
• Portion out 3 oz balls of the combined mix.
• Once all is portioned, deep-fry meatballs using blended oil at 350 ̊F. Fry in smallbatches,
  in single layers, until golden brown or 4-5 minutes,
• Remove from the fryer and place in a stainless steel rondeau. Cover meatballs with tomato sauce until they are just submerged.
• Braise in the tomato sauce with a lid in the oven at 350 ̊F for 3-4 hours.
• Building the meatballs directions
• Place meatballs into a family-style serving bowl.
• Ladle tomato sauce over meatballs.
• Top meatballs with dollops of ricotta cheese.
• Drizzle with EVO and season with salt & pepper.
• Garnish with torn basil leaves, shaved parmesan cheese.
• Serve with a serving spoon.