|1 pound||Freshly ground pork|
|½ cup + 2 tablespoons||Ricotta cheese|
|1 tablespoon + 2 teaspoons||Whole milk|
|2 tablespoons + ½ teaspoon||Dijon mustard|
|5 tablespoons||Bread crumbs, fine|
|3 tablespoons||Parmesan cheese, finely grated|
|½ cup||Finely grated carrot, about 1 medium sized|
|1 tablespoon + 2 teaspoon||Chopped flat leaf parsley|
|¼ teaspoon||Freshly chopped garlic|
|1 tablespoon + 1 ½ teaspoons||Cliff Family Kitchen Porchetta Seasoning|
|½ cup||Ice, chopped|
Preheat oven to 500 F.
In a stand mixer fit with the paddle attachment, combine all ingredients except the ice and begin to mix at low speed until combined.
Add the chopped ice and continue to mix until the ice has completely melted. You will notice that the meatball mixture is very tacky which is the desire effect as this will allow the meatballs to retain more moisture and flavorful juices during the cooking process.
Scoop or hand-form all meatballs into ping-pong ball sized meatballs and transfer onto a baking tray.
Once all the meatballs are portioned, cook in high temperature oven until a light golden brown color has been achieved, 8-10 minutes.
Let cool before adding them to your favorite spaghetti sauce or enjoy them as a slider or even an appetizer with our Clif Family Kitchen Pepper Jam.
Enjoy these savory and tasty meatballs with Clif Family Winesí delicious Grenache.