Courtesy Angela Tamura, chef, Pèppoli in Pebble Beach
1/2 pound ground pork shoulder
1/4 pound ground pork belly
1/4 pound ground beef
2 ounces onion, chopped
5 ounces (drained weight) high-quality ricotta cheese
2 tablespoons parsley, chopped
2 cloves garlic, chopped
1 slice white bread, soaked in water
1 egg yolk
2 ounces Parmesan, grated
Salt and pepper, to taste
Olive oil for frying
Marinara or favorite tomato sauce
Put the ground meats in a medium-sized bowl. Add the remaining ingredients and mix well. Fold the meat over itself and work the mixture for a few minutes to achieve a smoother texture.
Form the meat into balls of whatever size you prefer. I usually make them 2½–3 ounces (5–6 tablespoons) in size each.
Brown the meatballs all over in a skillet in batches until they are a deep brown.
Simmer in your favorite tomato sauce for 1–1½ hours. Enjoy with crusty bread or pasta. Serves 4-6.