Fi’lia Brickell’s Italian Meatballs

SLS Brickell’s Fi’lia is dedicated to fresh ingredients and handmade goodness, and its Italian meatballs are a testament to its straightforward menu. “When conceptualizing our menu, we knew it was essential to pay homage to such a beloved traditional dish as meatballs,” says Chef Victor Rosado. “This comfort food doesn’t need a fusion twist or unique flair; we found that keeping the recipe simple and staying true to its roots could lead to the creation of one of our most popular dishes.” 1300 S. Miami Ave., Miami; 305.239.1330; filiamiami.com

RECIPE
Yields 32 meatballs

Ingredients:
½ onion, minced 
2 tbsp olive oil
3 cloves garlic, minced
1 pound mix ground beef, pork, veal
1 cup whole milk ricotta cheese
¼ cup packed chopped Italian parsley
1 egg, beaten
1½ tsp kosher salt
½ tsp freshly ground black pepper
1 pinch of cayenne pepper, or to taste
⅓ cup dry breadcrumbs
2 tbsp olive oil
1 (28 oz) jar marinara sauce
1 cup water

Method: 
In a skillet, sauté onion in 2 tablespoons of olive oil over medium-heat until onion is translucent, about 5 minutes. Stir garlic into onion and turn off heat. Transfer onion mixture to a large mixing bowl. Stir ground beef, pork, veal, ricotta cheese, parsley, egg, kosher salt, black pepper and cayenne pepper with onion mixture until almost combined. Stir in breadcrumbs and continue to mix until thoroughly blended. 

Roll about 2 tbsp of mixture into a 1-inch ball for each meatball. Pour 2 tbsp of olive oil in the same skillet used to cook onions. Place skillet over medium heat and brown meatballs on all sides in hot oil, about 5 minutes. Hold a crumpled paper towel in tongs and use it to remove excess grease from the skillet. Pour marinara sauce and water over meatballs in skillet. Stir to combine and bring to a simmer. Reduce heat to medium-low and simmer, stirring occasionally, until meatballs are cooked through and no longer pink in the center, about 30 minutes.