Joe's Italian Meatballs & Drunken Spaghetti

Inspired by recipes from Fabio Viviani. Tips and secrets:

• The perfect texture and flavor in Italian meatballs is achieved using ricotta cheese, parmesan and seasoned breadcrumbs integrated into the seasoned meat. In a pinch, crumbled stale cracker crumbs may be substituted.
• Coat your hands with olive oil to form perfect meatballs easily.
• Let the meatballs sear at the bottom of the sauce pan and rotate them to finish.
• Meatballs cook best in a simple tomato sauce. Cover them in a sauce "blanket" as they cook to seal in more flavor. Add a little water to the sauce; as it evaporates, the steam will cook the meatballs perfectly.

Prep time: 15-20 minutes, Cook time: 25-30 minutes, Yield: 12 - 16 large meatballs
 

Ingredients:
2 lb. lean ground beef (90/10)	2 garlic cloves, minced
1 lb. spicy Italian style sausage	1 shallot, minced
1 cup seasoned bread crumbs	1 tablespoon extra-virgin olive oil
1 cup Parmigiano-Reggiano cheese, grated	1 tsp salt & 1 tsp fresh cracked pepper
1 cup low-fat ricotta cheese	1 egg

Place all above ingredients in a medium sized bowl and mix thoroughly by hand until they are completely combined and the mixture is uniformly firm.
Coat your hands in olive oil, and using your hands form mixture into 3-4 oz. balls.
Drop the meatballs into in a large heated saucepan with a bit of olive oil. Let cook for about 5 minutes on one side. Turn them over, and cook for another 5 minutes.
Add tomato sauce and chopped tomatoes to the saucepan, covering the meatballs. Add some water so that the sauce can reduce and simmer about 15 minutes, occasionally turning the meatballs in the sauce.
Let rest for 5 minutes before serving.
Garnish with chopped parsley, salt and pepper, more shaved parmegiano reggiano and a drizzle of olive oil, of course!

SERVE WITH: DRUNKEN RED SPAGHETTI

Ingredients:
1 box dry spaghetti pasta	2 Tbsp. butter
1 gallon 50% water 50% red wine	4 oz. ricotta cheese
8 oz. diced pancetta	½ cup walnuts, chopped
shaved pecorino cheese to top

Method:
Cook pasta until al dente in mixture of boiling water and wine.
In a separate sauté pan, sauté pancetta in butter to render.
Add al dente spaghetti with some of the reserved cooking liquid (about a tablespoon) to the sauté pan with the Pancetta.
Once the liquid has reduced, remove pasta from the heat.
Add ricotta and walnuts and mix with tongs.
Top with pecorino and serve.

MANGIA!