These directions provide enough meatballs for about eight servings. When I make them at home, it’s just enough when served with pasta. However, if I am taking them out, I usually triple up on the ingredients list. There are hardly ever any meatballs leftover, and if there are, they reheat great. I am more than happy to take them to work with me or have them for a late night snack.
Check out what they are saying about this recipe over at Spend with Pennies:
“Ricotta-spiked meatballs are so tender, so flavorful, and so delicious.”
Take a walk on the wild side and try a different kind of meatball. You’ll be happy that you did!
Ingredients
1/2 onion, minced
2 tablespoons Bertolli olive oil
3 cloves garlic, minced
1 pound ground beef
1 cup whole milk Calabro ricotta cheese
1/4 cup packed chopped Italian parsley
1 egg, beaten
1 1/2 teaspoons kosher salt
1/2 teaspoon freshly ground black pepper
1 pinch cayenne pepper, or to taste
1/3 cup dry bread crumbs
2 tablespoons olive oil
1 (28 ounce) jar marinara sauce
1 cup water
Instructions
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.
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Quick Tip: Make your meatballs ahead of time and cook them when you’re ready to eat.
Thanks again to All Recipes for this one-of-a-kind recipe.