Ricotta Meatballs
What says Sunday Night comfort food better than Spaghetti and Meatballs? When I was growing up, we had spaghetti with meat sauce every Sunday night. Hamburgers were a must for Friday night. It never failed to be a treat. Our regime is not so strict here, but somehow last night felt like comfort food was in order. I started with a big pot of Slow Simmered Tomato Sauce (the recipe is in the blog). It sounds impressive, but it’s just sautéing onions and garlic, opening a few cans, adding some dried herbs, and a generous splash of red wine. Stir it up and let it simmer, making your house smell marvelous!
The meatballs are a little work, but so very worth it. I’m one of those people who hate to throw things out, so this recipe, which has become a favorite, was once inspired by a half carton of ricotta cheese that had a looming expiration date.
The idea of ricotta in meatballs is genius. They are all soft and pillowy and meaty at the same time. You can vary this recipe with different types of meat and play around with seasonings. Basically, I like to use chicken or turkey for this. Add minced garlic, ricotta and Parmesan, bread crumbs, seasoning, and an egg to bind. They can be made well ahead of time and plopped in the refrigerator until you are ready to bake them. Use a cookie sheet lined with parchment paper for easy cleanup. Baking the meatballs is so much easier than a messy fry. Add them to the sauce while you cook your favorite pasta. Finally, make yourself comfortable and enjoy a big bowl of spaghetti and meatballs. That will be perfect if we get a rainy night. Enjoy!
Ricotta Meatballs
Ingredients
1 lb ground chicken, turkey or beef
3 cloves minced garlic
½ cup ricotta cheese (whole milk is so much better)
¼ cup Parmesan cheese (I just use the stuff in the green can)
1 egg
½ cup Panko or other breadcrumbs
½ tsp salt
1 tsp oregano
½ t basil
¼ tsp pepper
Directions
Preheat the oven to 400 degrees.
Line a baking sheet with parchment paper.
Combine all ingredients for meatballs in a large bowl.
Roll into balls a little smaller than a golf ball and place each one on prepared baking sheet.
Bake immediately or store in the refrigerator until ready to bake.
Bake about 25 minutes,
Serve with your favorite pasta and sauce.
