Ricotta meatballs
Toast whole peppercorn in white boat for 7 minute
Blend croutons for breadcrumbs
| 10 eggs | Thoroughly mix in a separate large bowl | Combine meat mix and seasoning mix. Let sit in the fridge for 1 hr min. | |
|---|---|---|---|
| 10 lb sausage | |||
| 1/4 Cup fresh groundBlack pepper | Thoroughly mix in large bowl | ||
| 5 cup BreadCrumb | |||
| 2.5 cup Parm | |||
| 5 cup ricotta | |||
| 2/3 Cup Feta | |||
| 1/4 Cup Paprika | |||
| 1/4 cup G.O.O | |||
| 1/2 cup fresh minced basil | |||
| 1/4 cup dried oregano | |||
Portion into 1.5 oz balls. Roll in hands so meatballs are smooth with no cracks or seams. Cover the bottom of sheet tray with a generous portion of oil Cook meatballs for 5 minutes on each side or until golden brown. Should seperate from sheet tray with ease. Temp at 155 Store in large cambro
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