RICOTTA MEATBALLS RECIPES

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SPAGHETTI AND MEATBALLS WITH RICOTTA RECIPE | BOBBY FLAY ...



Spaghetti and Meatballs with Ricotta Recipe | Bobby Flay ... image

Provided by Bobby Flay

Categories     main-dish

Total Time 2 hours 45 minutes

Cook Time 45 minutes

Yield 4 to 6 servings

Number Of Ingredients 29

1 cup plus 2 tablespoons olive oil or canola oil
4 cloves garlic, finely chopped 
1/2 small Spanish onion, finely grated 
1/4 cup freshly grated Parmesan
1/4 cup finely chopped fresh flat-leaf parsley 
1 tablespoon finely chopped fresh oregano 
2 large eggs 
Salt and freshly ground black pepper
Salt and freshly ground black pepper 
8 ounces ground chuck (80/20)
8 ounces ground pork (80/20)
4 to 6 tablespoons breadcrumbs 
2 cups all-purpose flour
3 eggs 
Kosher salt
2 tablespoons olive oil
1 small Spanish onion, finely diced 
2 cloves garlic, finely chopped 
Pinch of red pepper flakes 
One 28-ounce can crushed tomatoes 
1 teaspoon finely chopped fresh oregano 
Kosher salt and freshly ground black pepper
Kosher salt and freshly ground black pepper 
Pinch of sugar, if needed 
3 tablespoons chopped fresh basil 
Fresh ricotta, for garnish
Parmesan, for grating on top
Fresh basil sprigs, for garnish 
Fresh parsley leaves, for garnish 

Steps:

  • For the meatballs: Heat 2 tablespoons of the oil in a small saute pan over medium heat. Add the garlic and onions and cook until soft, about 1 1/2 minutes. Remove from the heat and let cool slightly.
  • Whisk together the Parmesan, parsley, oregano, eggs, 3 tablespoons cold water, the sauteed garlic and onions and some salt and pepper in a large bowl until combined. Add the chuck and pork and gently mix together until combined. Begin adding breadcrumbs a few tablespoons at a time until the mixture just holds together. Cover and refrigerate for at least 1 hour and up to 8 hours. The longer you let the mixture sit, the more the flavor develops.
  • For the fresh pasta: In a food processor, combine the flour and eggs. Pulse until it comes together as a dough. Remove and knead until smooth. Let rest for at least 30 minutes.
  • For the tomato sauce: Heat the oil in a medium saucepan over medium heat. Add the onions and cook until soft, about 4 minutes. Add the garlic and red pepper flakes and cook for 30 seconds. Increase the heat to high, add the tomatoes and oregano and season with salt and pepper. Cook, stirring occasionally, until slightly thickened, about 15 minutes. Taste for seasoning (adding a pinch of sugar if needed) and stir in the basil.
  • Form the meatball mixture into 1 1/2-inch balls. Heat the remaining 1 cup of oil in a large saute pan over medium-high heat until it begins to shimmer. Add the meatballs and fry until golden brown on all sides.
  • Add the meatballs to the sauce, reduce the heat to medium and continue cooking until the meatballs have cooked through and the sauce has thickened more, about 15 minutes longer.
  • To cook the pasta, bring a large pot of water to a boil and add salt.
  • Roll out the dough in portions using a pasta roller. Cut out spaghetti using a pasta cutter and place the fresh pasta on a tray lined with parchment.
  • Boil the pasta until al dente, 1 to 2 minutes. Toss the pasta with some of the warm sauce and a little bit of pasta water in a saute pan.
  • Transfer the sauced pasta to a platter and top with the meatballs (using a slotted spoon). Ladle the remaining tomato sauce over the spaghetti and meatballs. Dollop ricotta on top and grate lots of Parmesan over the top. Garnish with fresh basil sprigs and parsley leaves.

MEATBALLS RECIPE INSPIRED BY OLIVE GARDEN - RECIPES.NET



Meatballs Recipe inspired by Olive Garden - Recipes.net image

Make this quick and easy meatballs recipe that beats an Olive Garden classic and serve perfectly pan-fried meatballs that are temptingly juicy and tender.

Provided by Andrea

Total Time 1 hours 50 minutes

Prep Time 15 minutes

Cook Time 35 minutes

Yield 8

Number Of Ingredients 16

1½ lb preferably chuck ground beef
½ lb ground pork
2 pcs eggs
¾ cup plus more as necessary breadcrumbs
1 tbsp Italian seasoning
½ tsp garlic powder
¼ tsp onion powder
? tsp dried oregano
1 tbsp fresh, chopped parsley
¼ cup preferably Chianti red wine
¼ cup grated or powdered parmesan cheese
to taste salt and ground black pepper
cooking spray
1 cup marinara sauce
1 tbsp grated or powdered parmesan cheese
1 tsp chopped parsley

Steps:

  • Preheat your oven to 360 degrees F and grease a roasting tray.
  • In a mixing bowl, combine all the ingredients together. Mix until well combined. You may need to add more breadcrumbs as needed. Fry a sample to taste, and adjust salt and pepper as necessary.
  • Cover and transfer to a chilled area to marinate for an hour.
  • When ready, shape your mixture into meatballs using your preferred method.
  • Arrange neatly onto your greased roasting pan.
  • Transfer to the oven, and roast until meatballs are cooked through, roughly 35 minutes. Drain any excess oil as necessary.
  • When ready, ladle your warm marinara sauce on top of the meatballs. Garnish with parsley and parmesan cheese. Serve.

Nutrition Facts : Calories 362.00kcal, CarbohydrateContent 10.00g, CholesterolContent 84.00mg, FatContent 25.00g, FiberContent 1.00g, ProteinContent 23.00g, SaturatedFatContent 10.00g, ServingSize 8.00 people, SodiumContent 369.00mg, SugarContent 2.00g, TransFatContent 1.00g, UnsaturatedFatContent 11.00g

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