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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Italian >> Italian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Combine ground pork & ground beef in a bowl. Add ricotta cheese and egg. Mix thoroughly. Stir in flat leaf parsley, Parmigiano-Reggiano, nutmeg, and salt. Sprinkle in flour. Form meat mixture into 1" balls. (Sic. What is meant is to form the meatballs, then dust them in flour prior to frying.). | 2. Warm olive oil in sauté pan over medium-high heat. Fry meatballs until golden brown. Remove from pan & set aside. | 3. Heat more olive oil in sauté pan over medium-high heat. Sweat onions and garlic cloves in olive oil until translucent (4-5 minutes). Deglaze pan by adding red wine, then cook until liquid is reduced by half. Add tomatoes and chile flakes, then bring to a simmer. Add salt to taste. Add meatballs, then simmer for 30 minutes. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
pork	1/2	lb	ground	852.768	0.0	31.5479	79.5388
beef	1/2	lb	ground	449.05699999999996	0.0	44.0439	28.8712
ricotta cheese	2	cups	drained	863.04	15.0784	55.8496	64.3808
egg	1			71.5	0.36	6.28	4.755
flat leaf parsley	1/4	cup		-	-	-	-
parmigiano reggiano cheese	1	cup	grated	-	-	-	-
nutmeg	1	few		-	-	-	-
salt				-	-	-	-
flour				-	-	-	-
olive oil				-	-	-	-
parmigiano reggiano cheese	1	cup	grated	-	-	-	-
san marzano tomato	2	cans		-	-	-	-
olive oil				-	-	-	-
garlic clove	3		sliced	-	-	-	-
onion	1		diced	44.0	10.274000000000001	1.21	0.11
red wine	4	ounces		96.3883	2.9597	0.0794	0.0
san marzano tomato	2	cans		-	-	-	-
chili flake	2	tablespoons		-	-	-	-
salt				-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.