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