Hollie & Michael are joined by Chef Cory Kobrinski and Manager, Tom Leguard, from Astoria Café & Market to taste an amazing dish and learn more about their participation in Cleveland Restaurant Week.
For More Information: AstoriaCafeMarket.com
VEAL, LAMB, AND RICOTTA MEATBALLS RECIPE:
– Serves 4
INGREDIENTS
1/2 lb. ground veal
1/2 lb. ground lamb
8 oz. ricotta cheese
3/4 cup whole wheat breadcrumbs
1 1/2 tsp. kosher salt
1 tsp. freshly ground pepper
1 tbsp. cream
1/3 cup milk
1/4 cup Italian parsley, chopped
3 cloves garlic, minced
1/4 cup flour (any kind you have on hand)
3 tbsp. canola or olive oil
1 tsp soy sauce
1Tbsp anchovy paste
4cups chicken stock
DIRECTIONS:
In a Large mixing bowl place veal and lamb in bowl and add ½ tsp salt. Mix together gently, cover and store in refrigerator for 30 mins. (This helps to break down the protein to create a more tender meatball)
In another bowl mix together Ricotta cheese, soy sauce, garlic, salt, pepper, anchovy paste and parsley.
In a 3rd bowl combine breadcrumbs, milk and cream. Mix together and let rest for 1 min.
Combine the veal, lamb, ricotta, breadcrumbs, salt, pepper, cream, milk, parsley, 1 tbsp anchovy paste and garlic. Using your hands or a spoon mix everything together without compacting the meat. You want to keep your meat fluffed up for more tender meatballs.
Once everything is combined, place a large piece of parchment next to your workspace and pile the flour onto a plate. Now roll the meatballs together in the palm of your hand. Then roll them in the flour. Place your meatballs on the parchment paper as you go.
When your meatballs are made, (wash your hands) set them aside and reheat your skillet over medium heat. Once it’s hot add 1.5 tbsp. canola oil, then gently lay the meatballs in the skillet, making sure the pan isn’t over-crowded. You want to work in batches here to make sure your meatballs brown evenly. Turn them only a couple of times, and only when the side on the heat has a nice brown char. Add the remainder of the oil for your second batch.
When they’re browned on all sides, place them in the broth. Let the broth and meatballs simmer for 30 minutes to an hour. Or you can bake in an oven at 350 degrees for 25 minutes.
Serve on top of pasta or simply in a bowl with some crusty bread and a freshly grated Parmesan cheese.