Ingredients
1/2 cup cubed day-old bread
1/4 cup whole milk
11/2 pounds medium-ground pork (20% fat)
1/2 cup ricotta cheese
1 garlic clove, minced
1 shallot, minced
2 tablespoons chopped fresh flat-leaf parsley
Grated zest of 1 lemon
1/2 teaspoon ground coriander
1/4 teaspoon ground cinnamon
1 teaspoon kosher salt
2 tablespoons olive oil
1/2 cup torn fresh basil leaves
1/4 cup freshly grated
Parmesan cheese
Preparation
In a medium bowl, soak the bread in the milk. After the bread has thoroughly absorbed the milk, remove it from the bowl, squeezing out any excess liquid with your hands.
In a large bowl, combine the pork, soaked bread, ricotta, garlic, shallot, parsley, lemon zest, coriander, cinnamon, and salt. Mix with your hands to combine. Form into meatballs using ¹/³ cup of the mixture for each one. It is easiest to form meatballs with slightly damp hands. You should have about 12 to 15 meatballs.
In a large frying pan, heat the olive oil over medium-high heat. Cook the meatballs for 2 to 3 minutes per side, until golden brown and cooked through. Remove to a large bowl, garnish with the basil leaves, and top with the Parmesan cheese.
