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.
- ¾ pounds meatloaf mix (1/4 lb each ground beef, veal and pork), or you can use all ground beef
- 1 clove garlic, minced
- 1 egg, lightly beaten
- ½ cup breadcrumbs
- 4 tablespoons chopped fresh parsley
- ⅛ teaspoon pepper
- ¼ teaspoon salt
- 1 tablespoon heavy cream
- 3 tablespoons olive oil
- 3 cups of tomato sauce (homemade or jarred)
- 1 cup ricotta cheese at room temperature
- ½ cup slivered basil leaves
- Make meatballs by combining meat, garlic, egg, breadcrumbs, parsley, salt, pepper and cream in a bowl. Mix together well and form into 12 meatballs. (These can be done ahead and refrigerated.)
- Heat olive oil in large skillet over medium high, and add meatballs. Brown on all sides, turning gently, until they are browned but not cooked through, about 7-10 minutes total.
- Pour sauce into a large saucepan. Carefully add meatballs, and heat to a simmer. Cook for about 15 minutes, stirring from time to time, until meatballs are cooked through.
- Divide meatballs among plates, top with ricotta and slivered basil. Serve at once with bread on the side if you like!
Skillet Spaghetti and Meatballs from Framed Cooks
Meatball Pizza from Leite’s Culinaria
Mexican Meatball Soup from Framed Cooks