Ricotta Meatballs

• 1 yellow onion large, finely chopped, 1 cup
• 1/4 cup minced garlic about 2 heads
• 3 tablespoons EVOO
• 2 eggs lightly beaten
• 2 1/2 pounds lean ground beef
• 1 cup grana padano cheese grated, 2 oz
• 15 ounces whole milk ricotta cheese carton
• 1 cup panko
• 1/2 cup fresh parsley chopped
• 1/2 cup fresh basil chopped
• 1/2 teaspoon salt
• 1/4 teaspoon ground pepper
• marinara sauce Fresh tomato
• 2 ounces pancetta chopped, optional
• 1/3 cup finely chopped onion 1 small
• 4 cloves garlic minced
• 1 tablespoon EVOO
• 2 pounds Roma tomatoes fresh, peeled, seeded, and chopped, about 3 cups or 1, 28 oz can whole peeled roma tomatoes, drained and chopped
• 1/2 cup dry red wine
• 1 teaspoon balsamic vinegar
• 1/2 teaspoon salt
• 1/2 teaspoon ground pepper
• 1/2 cup fresh basil snipped
• grana padano cheese Shaved, optional

1. Preheat oven to 350 degrees F. In a large skillet cook onion and garlic in 1 tablespoon of the olive oil for 8 minutes or until tender. Cool.
2. In a large bowl combine eggs, onion mixture, ground beef, 1 cup Grana Padano, the ricotta cheese, panko, parsley, basil, salt, and pepper. Mix to form a uniform mass and shape the mixture into 2-inch balls. Test one meatball before starting the next process. If the ricotta is too watery, add more breadcrumbs or ground beef. If it is too dry, add more ricotta.
3. Place meatballs on two parchment-lined 15x10x1-inch baking pans. Brush with the remaining 2 tablespoons olive oil. Bake 22 to 25 minutes or until 165 degrees F.
4. In a very large skillet bring the marinara sauce to boiling. Add half of the meatballs to the skillet and simmer, uncovered, 5 minutes or until a nice saucy consistency. Garnish with Grana Padano, if desired.
5. From the Test KitchennREEZER TIPnnFreeze leftover meatballs up to 1 month. When ready to use, in a very large skillet bring marinara sauce to a simmer. Add frozen meatballs; return to simmer. Cover; simmer 10 minutes or until heated through.
6. Sauce:
7. In a large saucepan cook pancetta (if using), onion, and garlic in hot oil over medium heat for 3 to 5 minutes or until pancetta starts to brown and onion is tender, stirring occasionally.
8. Stir in tomatoes, wine, vinegar, salt, and pepper. Bring to boiling; reduce heat. Simmer, uncovered, for 20 to 25 minutes or until sauce is slightly thickened, stirring occasionally. Stir in basil.
9. From the Test Kitchennlace sauce in an airtight container. Seal and chill in the refrigerator for up to 3 days or freeze for up to 3 months.
10. Nutrition Facts (Ricotta Meatballs)ner serving: 71 kcal cal., 5 g fat (2 g sat. fat, 0 g polyunsaturated fat, 2 g monounsatured fat), 22 mg chol., 59 mg sodium, 1 g carb., 0 g fiber, 0 g sugar, 5 g pro. Percent Daily Values are based on a 2,000 calorie diet

onion, garlic, evoo, eggs, lean ground beef, padano cheese, milk ricotta cheese, parsley, fresh basil, salt, ground pepper, marinara sauce, pancetta, onion, garlic, evoo, tomatoes, red wine, balsamic vinegar, salt, ground pepper, fresh basil, padano cheese

Taken from www.yummly.com/recipe/Ricotta-Meatballs-1190137 (may not work)