Ricotta and beef meatballs peperonata

House made ricotta and beef meatballs, peperonata, lemon cucumber Serves 4

For the peperonata:

  • 3 Tbsp extra virgin olive oil
  • 3 garlic cloves, peeled, julienned
  • 1 medium yellow onion, peeled, julienned
  • 2 each anchovies, chopped
  • 8 sweet peppers (assorted colors), washed, stem and seeds removed, medium shaved
  • 2 early girl tomatoes, washed, cored, julienned
  • 1 sprig rosemary
  • Salt and pepper to taste
  1. Heat oil in sauce pan, add onion, garlic, rosemary and anchovy, cook until soft, about 10 minutes.

  2. Add peppers and tomatoes and cook until the peppers have broken down.

  3. Remove from the heat, salt and pepper, reserve.
For the meatballs (makes 16):
  • 9 oz ground beef
  • 4.5 oz ricotta cheese
  • 1.5 oz grated parmesan cheese
  • 1 whole egg
  • 1 egg yolk
  • Salt, pepper and ground nutmeg to taste
  1. Mix all ingredients together, roll into 1 oz balls, reserve.
To finish and serve:


  • 3 Tbsp extra virgin olive oil
  • 2 oz shredded smoked mozzarella
  • 1 lemon cucumber thinly shaved
  • 1 pinch torn mint leaves
  • Salt and extra virgin olive oil to season
  1. Pre-heat oven at 350F.

  2. Heat oil in sauté pan. Add meatballs and roast until well browned on each side.

  3. Cover with peperonata previously made. Bring to simmer. Top with smoked mozzarella.

  4. Cover with foil and bake for about 10 minutes, until meat is cooked through.

  5. Season lemon cucumber with olive oil, salt, pepper and mint.

  6. Plate meatballs in serving bowls.

  7. Top with lemon cucumber and enjoy.
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