Rants, Recipes and Ramblings

Meat Balls and Marinated Salad

This meatball recipe is from Chef Michael Symon


  • 1/2 lb Ground Pork
  • 1/2 lb Ground Beef
  • 2 C. Ricotta Cheese
  • 1 Egg, Beaten
  • 1 C. grated Parmigiano-Reggiano
  • 1/4 C flatleaf Parsley, chopped
  • 1/8 t Nutmeg
  • 1 T Salt
  • Flour for “dusting”
  • Olive oil for Frying

Mix the above Ingredients to form into balls.  I make them large enough to fill my palm.  Then roll the ball in flour to give it a light coating. Place in the hot olive oil to brown on all sides.  Set aside to drain on a paper towel

  • 2 Cans (28 oz size) San Marzano Tomatoes
  • 3 cloves Garlic, sliced
  • 1 Med Onion, diced
  • 4 oz Red Wine
  • 2 oz Olive Oil
  • 2 T Red Pepper flakes
  • Salt

In a pot sweat the Onions and Garlic. Deglaze the Pot with the Red Wine and allow to reduce by half
Add the Canned Tomatoes and Red Pepper flakes. Bring to a simmer. Add Salt to taste
Nestle the meatballs down into the liquid until submerged and allow to simmer for 30 minutes

Serve with crusty bread and a salad.


Marinated Cucumber, Onion and Tomato Salad

  • 3 Med Cucumbers, peeled and sliced 1/4″ think
  • 1 Med Onion, sliced and cut into rings
  • 3 Med Tomatoes, cut into wedges
  • 1/2 Cup Red Wine vinegar
  • 1/4 C Sugar
  • 1 C Water
  • 2 t Salt
  • 1 t fresh course ground Black Pepper
  • 1/4 C Olive Oil

Combine all ingredients in a large bowl and mix well.
Cover and place in fridge to marinate and chill

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