Life is short, make your meatballs good! R.F.
Have fun making these.
2 lbs ground meat – turkey, chicken or veal
1 lb sausage or ground pork
1 or 2 carrots (depending on size and likes)
1 celery stalks
½ onion of your choice
2 cloves garlic
1 whole pepper, color of your choice (I prefer red or colored, not green)
2 tbsp. coarse salt
1 tbsp. cracked pepper
2 tsp. smoked paprika (ordinary paprika would work)
2 tbsp. dried oregano or ¼ cup fresh oregano
1 cup ricotta (homemade or commercial)
½ c. grated Parmesan
2 large eggs
Set oven to 375.
Prepare and roughly cut veggies and place in the food processor, process till the veggies are finely cut but not soupy. Place in a large bowl with the meat, add the seasonings, cheese and eggs, mash with your hands, careful not to over mix.
Form 1 inch balls and place on parchment paper on sheet pan, you can easily place them closely, though not touching.
Tip: If possible I try to cool the meatballs in the fridge for 20 minutes or so, it just seems to work better.
Bake for 20 minutes.
Remove from oven and hide from kids and better half!
Serve and enjoy, bon appetite!
Tip: Use to make sandwiches, as appetizer with an arrabiata sauce, with a sweet and sour sauce for an Asian meal, in a spaghetti sauce, they are also good with BBQ sauce, and on their own with a sprinkle of salt.