Good Morning! Arizona Sunday: Bacon Wrapped Meatballs in Arrabiata Sauce with homemade Ricotta cheese

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By Mike Gertzman By Mike Gertzman

For the Ricotta Cheese you will need:
½ gallon Whole Milk or 2%
2 cups heavy cream
4 tbsp white vinegar
1 tsp salt
 Heat all ingredients in a heavy bottomed pot over medium heat, stirring frequently to prevent scorching, until the temperature reads 180 - 185 degrees on a candy thermometer.
At this  point the milk mixture begins to curdle.  Remove from heat and allow to sit for 10 minutes
Lay 4 or 5 layers of cheesecloth loosely in a colander.  Pour mixture through cheese cloth.  This will separate the whey from the curd.  Allow to drain for 15 minutes, or until most of the whey is gone.  Squeeze the remaining moisture through the cheesecloth.
You can use while still warm, or refrigerate for up to 3 days.

For The Meatballs:
½ lb Ground Beef Chuck
½ lb Ground Pork
½ lb Ground Veal
1/2 cup Milk
4 thick slices of day old French bread, Crust Removed
1/4 cup Grated Romano Cheese
2 Eggs, beaten
2 oz Finely Grated Onion
2 oz Finely Grated Carrot
1 Tbsp Fresh Parsley, Minced
1 Tbsp Fresh Marjoram, Minced
2 Cloves of Garlic, Finely Minced
1 Tsp Ground Black Pepper
1 Tsp Kosher Salt, or ½ Tsp table salt
12 slices of good bacon, cut in half widthwise
3 Cups Arrabiata Sauce (see other recipe)