RICOTTA MIXTURE:

1/2 onion, finely minced
1 tbsp. minced garlic
2 eggs, beaten (use chilled eggs)
2 cups full-fat Ricotta cheese (I use full-fat)
1 tsp. ground black pepper
1 tsp. Kosher salt
dash of cayenne pepper

Sauté minced onions in a skillet until translucent on medium heat. Turn off the stove, add minced garlic and stir.

Transfer the garlic and onions to a large mixing bowl and let it cool down for a few minutes.

Add beaten eggs and Ricotta cheese to the mixture and mix to combine. Add black pepper, salt and a dash of cayenne pepper to the mixture. Set aside.

MEATBALLS:

1/2 cup finely chopped roasted Hatch green chili peppers (New Mexico Chile)
1 tsp. minced garlic
1/2 tsp. Kosher salt
2 lb. ground beef
2 lb. pork sausage (I use beer bratwurst)
2/3 cup Panko bread crumbs

Preheat oven to 400°F.

In the same skillet, lightly sauté Hatch green chile peppers with minced garlic and Kosher salt. Add pepper mixture and ground meat to the Ricotta mixture and mix lightly until most of the ingredients are combined.

Mix in Panko bread crumbs and combine gently but more thoroughly.

Note: I use a tablespoon measure to divvy up the meatballs evenly.

Roll into a meatball and place on a lightly greased cookie sheet.

Bake at 400°F until internal temperature is just under 160°F on meat thermometer since they will continue to cook after you pull them out of the oven.

The recipe makes roughly 55 to 60 meatballs.

Submitted by: M.C.