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.
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At Edible Monterey Bay, our mission is to celebrate the local food culture of Santa Cruz, San Benito and Monterey Counties, season by season. We believe in sustainability, and we believe everyone has a right to healthful, clean and affordable food. We think knowing where our food comes from is powerful, and we hope our magazine, website and newsletters inspire readers to get to know and support our local growers, fishers, chefs, vintners and food artisans.
