Ground beef, 20% fat, well chilled 1.5 lb Ground Pork 1.0 lb Ricotta cheese 1.0 lb Salt 8 Tablespoons Black pepper, ground 4 teaspoons Sugar 4 teaspoons Cayenne, ground 2 teaspoons Sage Leaves, fresh chopped 4 Each Rosemary, chopped fine 2 teaspoons Parsley leaves, chopped ¼ Cup Garlic, minced 4 Cloves Bread Crumbs ½ Cup Milk ½ Cup
Combine all ingredients and mix by hand until sticky and homogenous, but not warm. Make one small ball and cook through to do a taste test. If necessary, reseason mixture. Form into 2oz balls and place on lipped baking sheet. Dampen or oil hands while forming balls to help make them smooth and evenly shaped. Roast at 325 degrees until golden brown, about 1520 minutes.
Olive oil 3T Onions 2ea Garlic 2 cloves White wine 2 cups Lemon juice 1 each Lemon slices, thin 4ea Bay leaves 2ea Salt and Pepper TT Parsley leaves, whole ¼ cup
Preheat oven to 300 degrees. On a rangetop in an ovenproof pot, sweat onions and garlic in oil until soft and clear. Season well with salt and pepper and deglaze with white wine. Add bay leaves, lemon juice, and meatballs and all pan juices into pot and place in oven. Braise for about 1 to 1 ½ hours or until tender. Add lemon slices and parsley leaves to garnish.