Angeline by Michael Symon at Borgata in Atlantic City is Iron Chef and James Beard Award winning chef Michael Symon’s ode to classic Italian food—simple, bold, fresh and served with attention to detail. It’s like walking into a warm, friendly home, with plenty of delicious favorites, like Ricotta Meatballs. For those looking to try their hands at creating Symon’s delicious Ricotta Meatballs at home, you’re in luck. We’re pleased to share this ricotta meatball recipe with you, right from Chef Symon’s kitchen to yours!
Makes 25 Meatballs (1 1/2 oz. each)
- Olive oil
- Kosher salt and freshly ground black pepper
- 1/2 c minced onion
- 2 cloves garlic, minced
- 1/2 lb. ground beef
- 1/2 lb. ground pork
- 1/2 lb. ground veal
- 1 c whole milk ricotta cheese
- 1/2 c finely grated parmesan cheese
- 1/2 c panko breadcrumbs
- 1 large egg, beaten
- 1/2 c finely chopped parsley
- 1/2 tsp. freshly grated nutmeg
Preheat oven to 425 degrees. Line a baking sheet with foil.
Heat a sauté pan over medium heat and add olive oil. Add the onions and garlic with a pinch of salt and cook until softened and translucent, 5 minutes. Remove from the heat to cool slightly.
In a mixing bowl, combine the remaining ingredients. Season well with salt and freshly ground black pepper then add the cooled onions and garlic. Mix until thoroughly combined. Scoop in to 1 1/2 oz. meatballs and place on the prepared baking sheet, leaving some space in between. Drizzle with olive oil and bake for 20 minutes. Remove from the oven then transfer to a pot of warm pomodoro.