WOW! This a great meatball recipe! I pretty much kept it to the original with the following "personalizations": I used 1/2 of a Vidalia onion, 2 fresh garlic cloves (didn't want it to be over-powering), 1 tsp of basil, 1 T died parsley flakes, 2 "pinches" of cayenne pepper, less salt, and for the bread crumbs I used a mixture of seasoned panko and plain whole wheat crumbs. I basically "eye-balled" the amount of ricotta cheese - figuring 1 container full was 15 oz, so I used approx half a container. Being a tad impatient, I didn't pre-beat the whole egg, just cracked it right into the meat/cheese mixture and folded it in, then folded in the bread crumbs. The mixture smelled good, but looked a little pale before I cooked it. I hand-rolled them, and ended up with 32 balls. To brown them, I used a cast-iron skillet with the olive oil in it. I felt the balls held together pretty well - although after turning them over to brown on all sides, they didn't exactly appear "ball shaped" entirely anymore - but that's fine because they tasted AWESOME! I don't even really like meatballs, but these have reformed me. I used a jarred marinara, did not add water to it (did not want it too thin), baked some sweet Italian sausages in a dutch oven, cut them into the same size as the meatballs, added to the sauce and meatballs, and served over pasta. Well done Chef John! A++
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WOW! This a great meatball recipe! I pretty much kept it to the original with the following...