Best 3 Michael Symons Mothers Ricotta Meatballs Recipes

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If you are in pursuit of a culinary experience that is both comforting and delectable, look no further than Michael Symon's Mother's Ricotta Meatballs. These meatballs, infused with the warmth of a home-cooked meal and brimming with flavor, will captivate your taste buds and leave you craving more. This article presents a comprehensive guide to crafting these delectable meatballs, ensuring that you recreate the magic of Michael Symon's family recipe in your own kitchen.

Check out the recipes below so you can choose the best recipe for yourself!

CHICKEN PARMESAN MEATBALLS WITH SOFT POLENTA



Chicken Parmesan Meatballs with Soft Polenta image

Provided by Michael Symon : Food Network

Categories     main-dish

Time 1h

Yield 4 servings

Number Of Ingredients 25

1 1/2 pounds ground chicken
1 cup whole-milk ricotta cheese
1/2 cup freshly grated Parmesan
1/2 cup plain breadcrumbs
1/2 cup finely chopped fresh flat-leaf parsley
1/2 teaspoon freshly grated nutmeg
2 cloves garlic, grated
1 large egg
1/2 medium yellow onion, grated
Kosher salt and freshly ground black pepper
Extra-virgin olive oil, for the pan
2 cloves garlic, sliced
1 sprig fresh oregano
1/2 medium yellow onion, diced
One 28-ounce can tomato puree
Kosher salt and freshly ground black pepper
8 ounces sliced fresh mozzarella
Soft Polenta, recipe follows
1/4 cup freshly grated Parmesan
Torn fresh basil leaves, for serving, optional
Kosher salt and freshly ground black pepper
1/4 cup extra-virgin olive oil
1 cup yellow cornmeal or polenta
4 tablespoons unsalted butter
1/4 cup freshly grated Parmesan

Steps:

  • Prepare a grill for indirect heat. If using a charcoal grill, build hot coals on one side only. If using a gas grill, heat one side only to medium-high heat.
  • For the meatballs: Combine the ground chicken, ricotta, Parmesan, breadcrumbs, parsley, nutmeg, garlic, egg and onion in a medium bowl until just mixed. Do not overwork. Season with salt and pepper. Divide the mixture into 8 portions and roll into balls.
  • Heat a cast-iron pan on the hot side of the grill until nice and hot. Brush the pan with enough olive oil to liberally coat the surface, about 3 tablespoons.
  • Place the meatballs in the pan and cook, flipping them, until all sides are caramelized, about 3 minutes. Move the pan to the indirect-heat side of the grill and cover the grill. Cook for 5 minutes.
  • For the sauce: Add the garlic, oregano and onion to the pan with the meatballs and saute until the onions begin to soften, 2 to 3 minutes. Flip the meatballs, then add the tomato puree and 1/2 cup water. Season with salt and pepper. Cover the grill and continue to cook until the chicken is cooked through and the sauce is reduced slightly, 10 to 15 minutes.
  • For topping and serving: Top the meatballs with the mozzarella, cover the grill and cook until the cheese is melted, about 3 minutes. Discard the oregano sprig. Spoon the meatballs on top of the Soft Polenta. Spoon any remaining sauce over top and serve topped with the Parmesan and basil if using.
  • (Alternatively, you can cook the meatballs and the sauce as directed in a cast-iron skillet on the stovetop over medium heat, then transfer the skillet to a 400 degrees F oven for 10 to 15 minutes before melting the cheese.)
  • Add 4 1/2 cups water, 1 tablespoon salt and the olive oil to a medium saucepot and bring to a simmer over medium heat. Whisk in the cornmeal in a steady stream, until it is all incorporated and smooth. Reduce the heat to medium low and continue to cook at a simmer until the polenta is creamy and fully hydrated, 30 to 40 minutes. Take the saucepot off the heat and whisk in the butter and Parmesan. Season with additional salt and pepper. Transfer the polenta to a large serving bowl.

MEATBALLS



Meatballs image

Provided by Michael Symon : Food Network

Categories     appetizer

Time 40m

Yield About 20 meatballs

Number Of Ingredients 16

1 tablespoon extra-virgin olive oil, plus 1/4 cup
1/2 cup grated onion
1 clove garlic, minced
1/2 cup diced day-old bread, soaked in milk
1 pound ground beef or lamb
1 egg
1 teaspoon fresh oregano
1/4 teaspoon ground coriander
1/4 teaspoon ground cumin
1/8 teaspoon ground cinnamon
Pinch nutmeg
Grated zest of 1 lemon
Salt and freshly ground black pepper
Flour, for dusting
12 lemon wedges
Mint leaves

Steps:

  • Heat 1 tablespoon of olive oil in a skillet set over medium heat. Cook the onion and garlic until softened but not browned. Let cool and transfer to a large mixing bowl. Squeeze the excess milk from the bread and add the bread to the bowl. Add the beef, egg, oregano, coriander, cumin, cinnamon, nutmeg, lemon zest, salt, and pepper. Mix by hand until smooth. Form into little meatballs, about 1 ounce each.
  • Heat the remaining 1/4 cup oil in a large skillet over medium heat. Dust the meatballs in flour and shallow-fry them until golden brown. Transfer to paper towels to drain.
  • To serve: Place on a platter and garnish with lemon wedges and torn mint leaves.

MICHAEL SYMON'S MOTHER'S RICOTTA MEATBALLS



Michael Symon's Mother's Ricotta Meatballs image

Make and share this Michael Symon's Mother's Ricotta Meatballs recipe from Food.com.

Provided by zeldaz51

Categories     Meatballs

Time 1h

Yield 8-10 serving(s)

Number Of Ingredients 19

1/2 lb ground pork
1/2 lb ground beef
2 cups ricotta cheese, drained
1 egg (beaten)
1/4 cup flat leaf parsley
1 cup freshly grated parmigiano-reggiano cheese
1 few gratings nutmeg
salt (to taste)
flour, for dusting
olive oil (for frying)
1 cup freshly grated parmigiano-reggiano cheese
2 (28 ounce) cans san marzano tomatoes
olive oil
3 garlic cloves, sliced
1 medium onion, diced
4 ounces red wine
2 (28 ounce) cans san marzano tomatoes
2 tablespoons chili flakes
salt (to taste)

Steps:

  • Combine ground pork & ground beef in a bowl. Add ricotta cheese and egg. Mix thoroughly. Stir in flat leaf parsley, Parmigiano-Reggiano, nutmeg, and salt. Sprinkle in flour. Form meat mixture into 1" balls. (Sic. What is meant is to form the meatballs, then dust them in flour prior to frying.).
  • Warm olive oil in sauté pan over medium-high heat. Fry meatballs until golden brown. Remove from pan & set aside.
  • Heat more olive oil in sauté pan over medium-high heat. Sweat onions and garlic cloves in olive oil until translucent (4-5 minutes). Deglaze pan by adding red wine, then cook until liquid is reduced by half. Add tomatoes and chile flakes, then bring to a simmer. Add salt to taste. Add meatballs, then simmer for 30 minutes.

Tips for Making Michael Symon's Mother's Ricotta Meatballs:

  • Use a combination of ground beef and pork: This will give the meatballs a richer flavor and juicier texture.
  • Soak the bread in milk before adding it to the meatball mixture: This will help to bind the meatballs together and prevent them from becoming dry.
  • Use a light hand when mixing the meatball mixture: Overmixing can make the meatballs tough.
  • Let the meatballs rest for at least 30 minutes before cooking: This will help them to hold their shape and prevent them from falling apart.
  • Cook the meatballs over medium heat: This will help to prevent them from burning.
  • Serve the meatballs with your favorite sauce: Michael Symon recommends a simple tomato sauce, but you can also use a marinara sauce, Alfredo sauce, or even a pesto sauce.

Conclusion:

Michael Symon's Mother's Ricotta Meatballs are a delicious and easy-to-make dish that is perfect for any occasion. With a few simple tips, you can make sure your meatballs turn out perfect every time. So next time you're looking for a quick and easy dinner recipe, give these meatballs a try. You won't be disappointed!

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