The Atlanta Journal-Constitution
MICHAEL PEREZ’S PUDGY MEATBALLS WITH HERBS AND CHEESE
Perez, the executive chef at Colletta in Alpharetta, makes his fluffy 3-ounce meatballs with pork and beef, plus lots of cheese and herbs. (You may mix and match herbs to taste; for instance, if you don’t like rosemary, use parsley.) The chef perches the sauced balls over creamy polenta (which he cooks in milk and buttermilk and finishes with butter and Parm). If you don’t have polenta, use grits or pasta. Or omit the base altogether. The size of small hamburgers, these meatballs are plenty rich on their own. Leftovers make great sandwiches. 2 tablespoons fresh
basil, finely chopped 2 tablespoons fresh oregano, finely chopped 1 tablespoon fresh rosemary, finely chopped 1 tablespoon fresh
thyme, finely chopped 4 cloves garlic, finely
minced 1/4 yellow onion, finely
minced 1/4 cup cream 1/2 cup milk 1 heaping cup grated Parmigiano-Reggiano, plus more for garnishing 1/3 cup ricotta 1 cup bread crumbs 1egg 1/2 pound ground pork 1/2 pound ground chuck 1 1/2 teaspoon salt 1/2 teaspoon ground red
pepper 2 cups peeled San Marzano tomatoes, pureed 6-8 cups quart cooked
polenta (optional)
Place basil, oregano, rosemary, thyme, garlic, onion, cream and milk in a food processor or blender. Blend until the herbs are finely chopped and the mixture is soupy.
Pour into a large mixing bowl, and add the Parmigiano-Reggiano and ricotta cheeses, bread crumbs and egg. Allow to rest for about 30 minutes. Add the ground pork, the ground chuck, salt and red pepper. Mix well, using your hands.
Shape into 3-ounce balls and place in a large roasting pan. Pour the pureed tomatoes around the meatballs, and bake until the meatballs are just cooked through, about 50 minutes to 1 hour, flipping them half way through and spooning over with the tomato sauce. Serve with polenta (if using), and garnish the dish with Parmigiano-Reggiano. Makes: About 13 meatballs
Per meatball: 190 calories (percent of calories from fat, 58), 11 grams protein, 8 grams carbohydrates, trace fiber, 12 grams fat (6 grams saturated), 55 milligrams cholesterol, 481 milligrams sodium.