Mamma Mia! Fresh Italian Meatballs!

• FOR MEATBALLS
• 1 lb fresh ground meat (75% beef or veal, 25% bulk sausage)
• 1/2 cup fresh grated sourdough breadcrumbs (crusts removed)
• 1/2 cup ricotta cheese
• 1/3 cup freshly grated parmigiano-reggiano cheese
• 1/3 cup minced sweet onion
• 1/4 cup minced red peppers or 1/4 cup green bell pepper
• 2 tablespoons minced fresh basil leaves
• 1 tablespoon minced fresh oregano leaves
• 1 tablespoon minced fresh Italian parsley
• 1 tablespoon extra virgin olive oil
• 2 -3 minced fresh garlic cloves
• 1 beaten egg
• 1 teaspoon fine sea salt
• 1/2 teaspoon fresh ground black pepper
• 1/4 teaspoon finely grated fresh lemon zest
• 1/8 teaspoon red pepper flakes
• 1 pinch ground allspice
• 1 pinch freshly grated nutmeg
• FOR COOKING
• olive oil (for fry method)
• marinara sauce (for steam method)

1. MINCE 2 tablespoons fresh basil leaves, 1 tablespoon fresh oregano and 1 tablespoons fresh Italian parsley leaves; SET aside; GRATE 1/2 cup stale or frozen sourdough breadcrumbs in a food processor or sing a hand-held grater; SET aside; GRATE (don't shred) 1/3 cup parmigiano reggiano cheese (plus more for garnish if desired) and set aside.
2. PROCESS 1/2 small peeled sweet onion, approximately 1/4 red or green bell pepper, and 2-3 cloves of garlic in a food processor until minced; SAUTE mixture in one tablespoon olive oil over medium heat only until softened; ADD 2 tablespoons minced fresh basil leaves, 1 tablespoon minced fresh oregano leaves, 1 tablespoons minced fresh parsley leaves and 1/2 teaspoon fine sea salt; SAUTE until herbs are softened; REMOVE from heat and add sauteed vegetables into a large bowl.
3. SPRINKLE the 1/2 cup grated breadcrumbs over sauteed vegetables; BREAK up 1 lb. fresh ground meat over breadcrumbs without mixing; ADD 1/2 cup ricotta cheese over meat without mixing.
4. BEAT one egg in a small bowl with 1/2 teaspoon freshly ground black pepper, remaining 1/2 teaspoon fine sea salt, 1/4 teaspoon fresh lemon zest, 1/8 teaspoon red pepper flakes, 1 pinch ground allspice and 1 pinch freshly grated nutmeg; POUR mixture over ingredients in bowl without mixing.
5. SPRINKLE 1/3 cup freshly grated parmigiano reggiano cheese over remaining ingredients.
6. MIX meatball mixture thoroughly using hands.
7. ROLL into 1 1/2 - 2 inch meatballs.
8. FRY METHOD: Fry meatballs in a large skillet, between medium-low and medium heat in 1-2 tablespoons olive oil (or fry between 275 F - 300 F in an electric wok or electric skillet), alternately turning and covering until browned/steamed and meat is just cooked until done, yet moist.
9. STEAM METHOD: Heat a large saucepan filled halfway with marinara sauce over medium heat. Add raw meatballs, then 1/2 cup water. Cook until slightly browned on bottom, then turn meatballs using a slotted spoon. Add a little more water and continue cooking until done. Re-season sauce if necessary just to keep meatballs in before adding to spaghetti, or a meatball sandwich. Top with chopped parsley, a little olive oil, fresh ground pepper and a sprinkle of freshly grated parmigiano reggiano cheese.
10. SERVE and say, "MAMMA MIA!"!

meatballs, ground meat, fresh grated sourdough breadcrumbs, ricotta cheese, freshly grated parmigiano, sweet onion, red peppers, fresh basil, oregano, fresh italian parsley, extra virgin olive oil, garlic, egg, salt, fresh ground black pepper, lemon zest, red pepper, ground allspice, nutmeg, olive oil, marinara sauce

Taken from www.food.com/recipe/mamma-mia-fresh-italian-meatballs-410341 (may not work)