Meatballs ditch the red
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Yes, meatballs and red sauce go together like bread and butter, chips and dip or eggs and bacon. But such strictness takes a toll on innovation, and Jason Neroni, the chef at Superba Snack Bar in Los Angeles, has removed the meatball from its red sauce rut. Laced with ricotta, red pepper flakes and smoked paprika, the classic spheres take a lighter, spicier form. At Superba, Neroni serves the piquant meatballs alongside salsa verde, but is just as prone to pair them with spoonfuls of grainy mustard. Who said breakups have to be so hard?
Yield: 12 to 15 meatballs
Cook Time: 20 minutes (plus 1 hour to drain ricotta)
½ cup fresh ricotta
1½ pounds ground pork
4 garlic cloves, finely chopped
½ cup flat-leaf parsley leaves, finely chopped
2 large eggs
½ teaspoon smoked paprika
1 teaspoon red pepper flakes
1 teaspoon kosher salt
1 teaspoon freshly ground black pepper
Whole grain mustard, for serving