SPICY RABBIT MEATBALLS
Executive Chef Adam Keough
1½ lb Ground rabbit (very cold)
¼ lb Ground chicken leg meat (very cold)
¼ lb Ground pancetta (very cold)
¼ lb Ground back fat (very cold)
1C Finely chopped Calabrian chiles
1½ Tbs Finely chopped garlic
¾ C Minced yellow onions
1 tsp Toasted and ground fennel seeds
2 tbs Kosher salt
2 tsp Freshly black pepper
½ C Chopped Italian parsley
¼ C Chopped oregano
¼ C Chopped basil
2 tsp Red chile flakes
½ C Grated parmesan
4ea Whole eggs
¼ C Milk
1/3 C Ricotta cheese
3 C Bread crumbs (made from Italian or French loaf)
1qt Olive oil for frying
1 pt AP flour for coating meatball
3 qt San Marzano tomatoes, hand crushed
1 bu Basil
Mix the ricotta, milk and eggs in a bowl and lighty whisk together.
Add all other meatball ingredients in a big bowl and pour over the milk-ricotta mixture.
Mix well and then sauté a small piece in oil to check for seasoning. Adjust seasoning if necessary.
Form into golf ball sized meatballs and put on a large tray lined with wax paper.
Heat oil in skillet to 350 degrees. Heat tomatoes and bail in a large pot. Season with salt & pepper.
Lightly coat 9 or 10 meatballs at a time with the flour and fry in the oil until golden brown. Drain on a paper towel, then add them to the tomato sauce. Repeat until all the meatball are fried.
Cook over low heat (very slight bubbles) for 1.5 hours. Stir gently every 20 minutes to rotate the meatballs.
Cool the meatballs down in the sauce.
Serve with crusty bread or over your favorite type of pasta. These are best topped with freshly grated parmesan cheese, chopped basil and good extra virgin olive oil.
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