PICTURES OF SPAGHETTI AND MEATBALLS RECIPES

Name: Ricotta Meatballs Recipe
Prep time: 25 min
Cook time: 15 min
Total time: 40 min
Yield: 6
Cuisine: Italian
Ingredients: 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)

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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

Ingredients

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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