Ricotta Meatballs
Creamy ricotta cheese gives these meatballs a lovely soft texture. Simmer in your favorite marinara sauce.
Yield
8 servingsPrep
20 minCook
2 hrsReady
3 hrsIngredients
2 Tbs. olive oil
1/2 large onion, minced
3 cloves garlic, minced
1 pound lean ground beef
1 cup whole milk ricotta cheese
1/4 cup chopped fresh Italian flat-leaf parsley or 1 Tbs. dried
1/4 cup chopped fresh sweet basil or 1 Tbs. dried
1/2 tsp. ground marjoram
1 tsp. kosher salt (or to taste)
1/2 tsp. freshly ground black pepper
2 generous pinches cayenne pepper, or to taste (optional)
1 extra large or jumbo egg, beaten well
1/3 cup dried bread crumbs (pref. panko)
1/4 cup grated Parmesan cheese
Your favorite marinara sauce (to simmer the meatballs in )
Ingredients
2 Tbs. olive oil
1/2 large onion, minced
3 cloves garlic, minced
1 pound lean ground beef
1 cup whole milk ricotta cheese
1/4 cup chopped fresh Italian flat-leaf parsley or 1 Tbs. dried
1/4 cup chopped fresh sweet basil or 1 Tbs. dried
1/2 tsp. ground marjoram
1 tsp. kosher salt (or to taste)
1/2 tsp. freshly ground black pepper
2 generous pinches cayenne pepper, or to taste (optional)
1 extra large or jumbo egg, beaten well
1/3 cup dried bread crumbs (pref. panko)
1/4 cup grated Parmesan cheese
Your favorite marinara sauce (to simmer the meatballs in )
Directions
Preheat oven to 350 degrees.
Saute onion in the olive oil over medium heat until onion is translucent, about 5 minutes. Stir in the garlic and turn off heat; let sit 2 minutes. Transfer onion/garlic mixture to a large mixing bowl.
Stir the ground beef, ricotta cheese, egg, herbs and spices into the onion/garlic mixture in the bowl until almost combined. Stir in the bread crumbs and Parmesan cheese; continue to mix until thoroughly blended.
Roll about 2 Tbs. of the mixture into a ball for each meatball. Place on large baking sheet (lined with parchment or foil) and bake for 25 minutes, turning meatballs once halfway through baking.
Place meatballs in warmed marinara sauce and simmer for at least 30 minutes (preferably longer. I usually simmer them for at least 3 hours).
Serve over your favorite cooked pasta, in lasagna, or as meatball sub sandwiches with sliced Provolone cheese, heated in the oven until cheese melts over the meatballs. Buono appetite!
