Ingredients
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- 1 1/4 Lbs Ground Beef
- 3 Eggs
- 4 Oz. Whole Milk Ricotta Cheese
- 3/4 Cup Grated Pecorino
- 1 Cup Panko Breadcrumbs
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- 1 Bunch Italian Parsley, Finely Chopped
- 3 Cloves Garlic, Minced
- 4 Shallots, Minced
- 1/4 Cup Extra Virgin Olive Oil
- 1/2 Tsp Salt
- 1/2 Tsp Pepper
In a large bowl, combine all ingredients; the Panko breadcrumbs, beef, eggs, shallots, garlic, pecorino, parsley, salt, and pepper and mix by hand.
With wet hands, form the mixture into 12 to 15 meatballs, each of a size around golf ball.
In a large, heavy-bottomed skillet, heat the oil until almost smoking. Add the meatballs, working in batches if necessary to avoid overcrowding the pan.
Cook until deep golden brown on all sides, about 10 minutes per batch. Serve them warm or in a sauce.