Bistro Mezzaluna’s Homemade meatballs with lemon-herb ricotta Nutrition information per 1 tablespoon: 27 Nutrition information per 1 meatball without Lemon herb ricotta:

Lemon herb ricotta

Adapted from Executive Chef Jose Diaz. 1 onion, chopped 2 carrots, chopped 2 stalks celery, chopped 3 cloves fresh garlic 2 large eggs ¾ cup plus 2 tablespoons fine bread crumbs 1 ½ tablespoons garlic salt 2 tablespoons chopped parsley 1 teaspoon dried oregano 2 3⁄4 cups pomodoro sauce, homemade or jarred, divided ¼ cup plus 2 tablespoons grated Parmesan cheese, plus more for serving 1¼ pounds ground veal 1¼ pounds ground beef 1¼ pounds ground pork 4 tablespoons extra virgin olive oil, divided Lemon herb ricotta, for serving Fresh basil sprigs, for serving, optional Kosher salt and fresh ground black pepper, to taste 6 ounces ricotta cheese Zest of a small lemon 1 teaspoon chopped oregano 1 teaspoon chopped parsley 1 tablespoon grated Parmesan cheese Kosher salt and fresh ground black pepper, to taste Using a medium bowl, combine ingredients and mix until smooth.

Makes about ¾ cup

calories, 64% calories from fat, 2g fat, 1g saturated fat, 2mg cholesterol, 1g carbohydrates, 1g total sugar,0g added sugar, 2g protein, 22mg sodium, 0g fiber Using a food processor fitted with a blade attachment, combine onion, carrot, celery and garlic. Pulse until fine. 2 Using a medium saute pan over medium heat, heat 2 tablespoons oil. Saute vegetables until tender and liquid evaporates. Transfer to a large bowl, cool slightly. 3 Add eggs, bread crumbs, garlic salt, parsley, oregano, ½ cup pomodoro sauce, Parmesan cheese, veal, beef and pork. Season with salt and pepper, to taste. Mix until just combined. Form into meatballs, approximately 2-inches in diameter. 4 Preheat oven to 375 degrees. Using a large saute pan over medium high heat, heat 2 tablespoons olive oil. Saute half the meatballs until golden brown. Repeat process with remaining oil and meatballs. 5 Place meatballs on a rimmed baking sheet. Using a small bowl, combine ¼ cup pomodoro sauce and ¼ cup water. Pour over meatballs. Braise until cooked through, about 10 minutes. Using a large sauce pan over medium heat, combine remaining sauce and meatballs. Simmer 10 minutes. 7 To serve, place 2 meatballs with sauce in a bowl. Top with a tablespoon of Lemon herb ricotta. Serve with fresh basil sprig and additional Parmesan cheese, if desired. Makes about 2 dozen large meatballs

177 calories, 49% calories from fat, 10g fat, 3g saturated fat, 62mg cholesterol, 6g carbohydrates, 1g total sugar, 0g added sugar, 14g protein, 553mg sodium, 1g fiber

190 calories, 50% calories from fat, 11g fat, 4g saturated fat, 63mg cholesterol, 6g carbohydrates, 1g total sugar, 0g added sugar, 15g protein, 564mg sodium, 1g fiber