MEATBALLS WITH RICOTTA CHEESE RECIPE RECIPES

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CHEF JOHN'S RICOTTA MEATBALLS | ALLRECIPES



Chef John's Ricotta Meatballs | Allrecipes image

Ricotta-spiked meatballs are so tender, so flavorful, and so delicious. There are hardly any ingredients. Of course we're going to throw this over some spaghetti, because we're Americans and that's what we do with meatballs.

Provided by Chef John

Categories     Italian Recipes

Total Time 1 hours 0 minutes

Prep Time 20 minutes

Cook Time 40 minutes

Yield 32 meatballs

Number Of Ingredients 14

½ onion, minced
2 tablespoons olive oil
3 cloves garlic, minced
1 pound ground beef
1 cup whole milk ricotta cheese
¼ cup packed chopped Italian parsley
1 egg, beaten
1 ½ teaspoons kosher salt
½ teaspoon freshly ground black pepper
1 pinch cayenne pepper, or to taste
⅓ cup dry bread crumbs
2 tablespoons olive oil
1 (28 ounce) jar marinara sauce
1 cup water

Steps:

  • Saute onion in 2 tablespoons olive oil in a skillet over medium heat until onion is translucent, about 5 minutes. Stir garlic into onion and turn off heat. Transfer onion mixture to a large mixing bowl.
  • Stir ground beef, ricotta cheese, parsley, egg, kosher salt, black pepper, and cayenne pepper with onion mixture until almost combined; stir in bread crumbs and continue to mix until thoroughly blended.
  • Roll about 2 tablespoons of mixture into a 1-inch ball for each meatball. Pour 2 tablespoons olive oil in same skillet used to cook onions. Place skillet over medium heat and brown meatballs on all sides in hot oil, about 5 minutes. Hold a crumpled paper towel in a tongs and use it to remove excess grease from skillet.
  • Pour marinara sauce and water over meatballs in skillet. Stir to combine and bring to a simmer. Reduce heat to medium-low and simmer, stirring occasionally, until meatballs are cooked through and no longer pink in the center, about 30 minutes.

Nutrition Facts : Calories 331.1 calories, CarbohydrateContent 18.9 g, CholesterolContent 75.3 mg, FatContent 20.9 g, FiberContent 3 g, ProteinContent 16.3 g, SaturatedFatContent 7 g, SodiumContent 864.6 mg, SugarContent 9.4 g

RICOTTA MEATBALLS RECIPE • CIAOFLORENTINA



Ricotta Meatballs Recipe • CiaoFlorentina image

Ricotta meatballs swimming in a classic arrabbiata sauce made with the finest San Marzano tomatoes and a sprinkle of fontina cheese melted under the broiler.

Provided by Florentina

Categories     Main Dishes

Total Time 40 minutes

Prep Time 25 minutes

Cook Time 15 minutes

Yield 6

Number Of Ingredients 13

1 lb ground chuck (organic grass fed)
3/4 c ricotta cheese
2 tbsp Sicilian oregano (dry or fresh)
1 1/2 tsp sea salt + more to taste
1 tsp black pepper (freshly ground)
3 cloves garlic (grated)
3 tbsp grated onion
1/2 tsp baking soda
1 egg (large)
1/4 c bread crumbs (plain gluten free)
1/4 c Italian parsley (chopped)
1 batch of this Arrabiata sauce
1/3 lb Fontina cheese (shredded)

Steps:

  • Prepare the arrabiata sauce in advance according to the recipe.
  • In a large mixing bowl combine the ground chuck, ricotta cheese, oregano, sea salt, garlic, onion, baking soda, bread crumbs and egg. Use your hand and mix well until everything is combined.
  • Pour a little olive oil in the palm of your hands and form 21 meatballs, the size of golf balls.
  • Meanwhile bring the arrabiata sauce to a simmer and drop the meatballs in the simmering sauce. Cover with a tight lid and cook on low flame for 15 minutes. Remove from heat.
  • Remove the lid and sprinkle the meatballs over the top with the fontina cheese.
  • Broiler Method:
  • Oven Method:

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