Pork-and-Ricotta Meatballs in Tomato Sauce
"Sometimes, on Mondays, when servers at A16 are announcing the specials, you can almost feel the excitement at the table when the waiters say, 'And of course, since it's Monday...we have meatballs,'" says Shelley Lindgren. Nate Appleman occasionally uses ground lamb, beef or veal, but these tender golf ball-size pork meatballs, which he bakes in a hearty tomato sauce, are the restaurant's classic version. More Classic Italian Recipes
The cooked meatballs can be refrigerated for up to 2 days. Reheat and garnish just before serving.
These juicy meatballs are simple and delicious, words that could also easily describe many of Calabria's Cirò Rosso wines, made from the native Gaglioppo variety.