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Meatballs with Fresh Ricotta

Meatballs with fresh ricotta and tomato sauce in a bowl.
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5 from 1 review

When you have meatballs with fresh ricotta and basil, who needs spaghetti? Give this meatballs with ricotta recipe a try.

Ingredients

Scale
  • 1 pound 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
  • 1/2 cup breadcrumbs
  • 4 tablespoons chopped fresh parsley
  • 1/8 teaspoon pepper
  • 1/4 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
  • 1/2 cup slivered basil leaves

Instructions

  1. 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.)
  2. 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.
  3. 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.
  4. Divide meatballs among plates, top with ricotta and slivered basil. Serve at once with bread on the side if you like!

Notes

    • Meat: You can use either meatloaf mix (a mixture of ground beef, veal and pork) or all ground beef…both will work.

    • Ricotta: Use the good stuff! You can either make ricotta yourself (it’s super easy!) or look for the freshly made kind in the fancy cheese section of your supermarket.

    • Bread crumbs: We use dried bread crumbs for this recipe. Plain or seasoned will both work.

Find it online: https://www.framedcooks.com/meatballs-with-fresh-ricotta/