Serves 4
35 min
Meatballs with Ricotta in Milk
Recipe GLPR5989410488b31a
Tender meatballs made with a blend of pork and veal, enriched with creamy ricotta, grated Parmesan, and studded with tangy cornichons and pistachios. The meatballs are simmered in a delicate sauce of chicken stock and whole milk, creating a savory, creamy dish that is both elegant and comforting.
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Ingredients
1/2 pound ground pork
1/2 pound ground veal
8 ounces fresh ricotta
2 large eggs, lightly beaten
1/4 cup freshly grated Parmesan
1/4 cup fresh bread crumbs
6 cornichon pickles, chopped
3 pistachios, chopped
3 tablespoons butter
1 cup chicken stock
1/2 cup whole milk
salt and pepper to taste
Directions
In a large bowl, combine the ground pork, ground veal, ricotta, lightly beaten eggs, grated Parmesan, bread crumbs, chopped cornichons, and chopped pistachios. Season with salt and pepper to taste. Mix gently but thoroughly until all ingredients are evenly incorporated and the mixture holds together.
Shape the mixture into approximately 12 to 16 meatballs, rolling them between your palms to create even, compact balls.
Heat the butter in a large skillet or shallow cooking vessel over medium-high heat. Once melted and foaming, carefully place the meatballs in the pan, working in batches if necessary to avoid crowding.
Brown the meatballs on all sides, turning occasionally, for about 8 to 10 minutes total until they achieve a golden exterior. The internal temperature should reach 165°F to ensure food safety.
Pour the chicken stock and whole milk around the meatballs. Reduce heat to medium-low and simmer gently for 8 to 10 minutes, allowing the meatballs to cook through and the sauce to blend together.
Adjust seasoning with additional salt and pepper as desired. Serve the meatballs warm in shallow bowls with the creamy milk sauce spooned generously over the top.
