Now obviously one of the key parts to this recipe is the ricotta. No supermarket stuff for me…I look for any excuse to make fresh ricotta. It’s fast and fabulous and super-easy, and if you haven’t tried it, you really MUST! It takes all of 15 minutes, and it’s worth every single second.
Okay! Sauce, check. Meatballs, check. Ricotta, check. It needed one last thing.
This beautiful bouquet was the last crop from this winter’s herb Aerogarden, and this recipe meant I could end the winter basil crop with a bang! I sliced the leaves into a pretty little chiffonade, and just like that, I realized why this was on everyone’s restaurant menu. Who needs pasta, anyway? Maybe a little bread on the side…but that’s it! Happiness is meatballs with ricotta.
Skillet Spaghetti and Meatballs from Framed Cooks
Meatball Pizza from Leite’s Culinaria
Mexican Meatball Soup from Framed Cooks