Monday meatballs Recipe - Los Angeles Times

Name: Monday meatballs Recipe - Los Angeles Times
Ingredients: 10 ounces boneless pork shoulder, about 1 1/3 cups ground; 10 ounces beef chuck, about 1 1/3 cups ground; 6 ounces day-old country bread; 2 ounces pork fat, finely chopped; 2 ounces prosciutto (4 to 5 slices), chilled in the freezer for 15 minutes and then finely chopped; 1 cup loosely packed, fresh flat-leaf parsley leaves, coarsely chopped; 1 tablespoon kosher salt, divided; 2 teaspoons dried oregano; 1 1/2 teaspoons fennel seeds; 1 teaspoon dried chile flakes; 2/3 cup fresh ricotta, drained if necessary (if sitting in whey, drain overnight in cheesecloth); 3 eggs, lightly beaten; 1/4 cup whole milk; 1 (28-ounce) can San Marzano tomatoes with juice; Handful of fresh basil leaves; Block of grana for grating; Best-quality olive oil for finishing

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Ingredients

10 ounces boneless pork shoulder, about 1 1/3 cups ground
10 ounces beef chuck, about 1 1/3 cups ground
6 ounces day-old country bread
2 ounces pork fat, finely chopped
2 ounces prosciutto (4 to 5 slices), chilled in the freezer for 15 minutes and then finely chopped
1 cup loosely packed, fresh flat-leaf parsley leaves, coarsely chopped
1 tablespoon kosher salt, divided
2 teaspoons dried oregano
1 1/2 teaspoons fennel seeds
1 teaspoon dried chile flakes
2/3 cup fresh ricotta, drained if necessary (if sitting in whey, drain overnight in cheesecloth)
3 eggs, lightly beaten
1/4 cup whole milk
1 (28-ounce) can San Marzano tomatoes with juice
Handful of fresh basil leaves
Block of grana for grating
Best-quality olive oil for finishing