Ingredients

The following ingredients have 4 Servings
  • 1 lb ground chuck ((organic grass fed))
  • 3/4 cup ricotta cheese
  • 2 tbsp Sicilian oregano (dry or fresh)
  • 1.5 tsp sea salt + more to taste
  • 1 tsp black pepper (freshly ground)
  • 3 cloves garlic (grated)
  • 3 tbsp grated onion
  • 1/2 tsp baking soda
  • 1 egg (large)
  • 1/4 cup bread crumbs (plain gluten free)
  • 1/4 cup Italian parsley (chopped)
  • 1 batch this Arrabiata sauce
  • 1/3 lb Fontina cheese (shredded)

Instruction

  • Prepare the arrabiata sauce in advance according to the recipe.
  • In a large mixing bowl combine the ground chuck, ricotta cheese, oregano, parsley, sea salt, garlic, onion, baking soda, bread crumbs and egg. Use your hand and mix well until everything is combined.
  • Pour a little olive oil in the palm of your hands and form 21 meatballs, the size of golf balls.
  • Meanwhile bring the arrabiata sauce to a simmer and drop the meatballs in the simmering sauce. Cover with a tight lid and cook on low flame for 15 minutes. Remove from heat.
  • Remove the lid and sprinkle the meatballs over the top with the fontina cheese.