Dinner Tonight: Meatballs With Ricotta In Milk Recipe

• 1/2 pound ground pork
• 1/2 pound ground veal (or substitute beef)
• 8 ounces fresh ricotta
• 2 large eggs, lightly beaten
• 1/4 cup freshly grated Parmesan
• 1/4 cup fresh bread crumbs
• 6 cornichon pickles, chopped
• 3 pistachios, chopped
• 3 tablespoons butter
• 1 cup chicken stock
• 1/2 cup whole milk
• salt and pepper to taste

1. Combine the meat, ricotta, eggs, cheese, bread crumbs, cornichons, and pistachios in a large bowl. Mix gently with your hands until just blended, then form into balls 1-inch in diameter.
2. Heat the butter over medium heat in a large, heavy skillet until the foam subsides. Add the meatballs carefully and brown on all sides, then add the stock and milk (it should come about halfway up the meatballs). Bring to a boil then turn down to simmer, and cook until the meatballs are cooked through, about 15 minutes. Season the broth to taste with salt and pepper. Serve with the broth ladled over the meatballs.

ground pork, ground veal, fresh ricotta, eggs, freshly grated parmesan, bread crumbs, cornichon pickles, pistachios, butter, chicken stock, milk, salt

Taken from www.seriouseats.com/recipes/2010/07/dinner-tonight-meatballs-with-ricotta-in-milk-recipe.html (may not work)