Ingredients:
Veal (ground) 1 1/2 Lb.
Beef (ground) 1 1/2 Lb.
Brioche 2/3 Loaf
Heavy cream 1 1/3 C.
Garlic powder 1 Tbs.
Onion powder 1 Tbs.
Herb mix (parsley and thyme) 1 Tbs.
Red chili flakes (crushed) 1 Tsp.
Salt (kosher) 1 2/3 Tbs.
Ricotta 1 Lb.
Flour (all purpose) 1 2/3 Tbs.
Chunky tomato sauce 1 C.
Marinara sauce 1 Gal.
Parmesan cheese 1/4 Lb.
Directions:
Remove crust from brioche and slice into cubes. Place into a food processor and pulse until you have very fine breadcrumbs. Place the breadcrumbs into a large mixing bowl and add the veal and beef. Mix well.
Once the meats are mixed, add all dry ingredients and the ricotta and tomato sauce (do not mix in heavy cream at this point). Mix until incorporated. On a low speed setting on the mixer, add the heavy cream in a steady stream until mixed in. Remove from mixing bowl and place into another container. Let set in refrigerator over night.
Remove the mixture from the refrigerator and portion into 1-ounce balls and place onto a sheet tray. Heat a pot of oil to 350°. Make sure to bring oil to desired temperature and reduce heat to maintain the temperature. Do not heat oil to flash point or it will catch on fire. Fry meatballs in oil until they are golden brown. Remove from oil and let drain on paper towel.
Once drained, place the meatballs into a baking dish and cover with marinara sauce. Heat in the oven at 325° until the meatballs are fully cooked and they reach an internal temperature of 180°. Remove from pan and place each meatball onto a fork or toothpick. Top with a teaspoon of the marinara left in the pan, shred the parmesan cheese on top and serve.
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