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Spicy Arrabiata Meatballs & Whipped Ricotta

Kali
Step into dinner night with Spicy Arrabiata Meatballs & Whipped Ricotta. This recipe marries the bold flavors of Italian cuisine with a touch of extra spice, accompanied by the velvety smoothness of whipped ricotta, resulting in a dish that exudes sophistication with every bite.
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Prep Time 15 minutes
Cook Time 1 hour
Course Appetizer, Main Course
Cuisine Italian
Servings 0

Ingredients
  

MEATBALLS

  • 1 lb. ground pork
  • 1 lb. ground beef
  • 1 cup breadcrumbs
  • ½ cup milk
  • 2 eggs (beaten)
  • ½ cup grated pecorino cheese
  • 2 tbsp minced garlic  (about 4 cloves)
  • 2 tbsp fresh parsley
  • 2 tbsp fresh basil
  • 2 tbsp fresh oregano
  • salt to taste
  • pepper to taste

ARRABBIATA SAUCE

  • 2 tbsp. olive oil
  • 1 onion
  • 1 tbsp minced garlic (about 3 cloves)
  • 1 can(28 oz.) San Marzano tomatoes (emulsion)
  • ½ cup chianti wine
  • 2 tbsp tomato paste
  • 1 tbsp red pepper flakes
  • salt to taste
  • pepper to taste

WHIPPED RICOTTA

  • 1½ ricotta cheese
  • 2 extra-virgin olive oil
  • salt to taste
  • pepper to taste

Instructions
 

WHIPPED RICOTTA:

  • In a medium bowl, whisk together the ricotta cheese until smooth and creamy.
  • Slowly drizzle in the extra-virgin olive oil while whisking constantly, until the mixture is light and fluffy.
  • Season the whipped ricotta with salt and freshly ground black pepper to taste.
  • Serve the whipped ricotta immediately or store it in an airtight container in the refrigerator for up to 3 days.

ARRABBIATA SAUCE & MEATBALLS:

  • Preheat the oven to 375°F (190°C).
  • In a large mixing bowl, combine the ground pork, ground beef, breadcrumbs, milk, egg, pecorino cheese, minced garlic, chopped thyme, chopped basil, chopped oregano, salt, and pepper. Mix well until all ingredients are evenly combined.
  • Roll the mixture into golf ball-sized meatballs and place them on a baking sheet lined with parchment paper.
  • Bake the meatballs for 20-25 minutes or until cooked through and browned on the outside.
  • While the meatballs are cooking, prepare the sauce. In a large saucepan, heat the olive oil over medium heat. Add the chopped sweet onion and sauté for 3-4 minutes, until softened.
  • Pour the crushed tomatoes in a bowl and emulsion blend until smooth.
  • (Pour in the crushed tomatoes), red wine, and tomato paste. Stir to combine and bring to a simmer.
  • Add the oregano and season with salt and pepper to taste. Let the sauce cook for 10-15 minutes, stirring occasionally.
  • Serve with the meatballs, chilled whipped ricotta, and additional chopped parsley if desired.
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