Directions

1. To a mixing bowl, add panko, parmesan cheese, ricotta cheese and eggs. Mix until combined and let sit for about 10 minutes to hydrate the panko.
2. Add grated garlic, finely chopped shallot, salt, pepper, chopped parsley, ground pork and ground beef. Use your hands to combine everything, until the mixture resembles sausage.
3. Use a cookie scoop to portion out meatballs and place them on a cookie sheet. Grease your hands with olive oil and roll into balls.
4. Heat a large cast iron skillet over medium-high heat. Add olive oil and add about half of the meatballs. Sear on all sides, then remove. Repeat with remaining meatballs.
5. Reduce heat to low. Add chicken broth to deglaze the pan, then stir in tomato sauce. Add the meatballs back to the skillet and toss in the tomato sauce. Let the meatballs simmer as you make the risotto.
6. Add diced onions to a large skillet with Clebby’s Avocado Oil and heat over medium-low. Season with salt and pepper and saute until soft and translucent, about 15 minutes.
7. Stir in minced garlic and arborio rice. Add white wine to deglaze the skillet. Once reduced, add the chicken broth a half cup at a time and cook until all the liquid is absorbed before adding the next addition of broth. Cook until the rice is creamy and al dente, about 30 minutes.
8. Turn the heat off, then stir in grated parmesan cheese.
9. To serve, divide the risotto among plates and top with 4-5 meatballs. Garnish with freshly grated parmesan cheese.