Ricotta Meatballs
Ingredients:
1 cup ricotta cheese
1 large egg
4 garlic cloves, minced
1 pound ground beef or turkey
½ cup Parmesan cheese, plus more for serving
⅓ cup chopped fresh herbs (parsley and basil), plus extra for topping
¾ cup breadcrumbs
½ teaspoon garlic powder
½ teaspoon dried basil
Kosher salt and pepper, to taste
1 tablespoon olive oil
24 ounces marinara sauce
Directions:
In a large bowl, whisk together the ricotta cheese, egg, and minced garlic until smooth.
Add the ground beef, Parmesan cheese, fresh herbs, breadcrumbs, garlic powder, dried basil, and a generous pinch of salt and pepper. Mix until just combined, using your hands if needed.
Lightly wet your hands and shape the mixture into meatballs, about 1 to 2 inches in diameter.
Heat olive oil in a large skillet over medium heat. Add the meatballs and sear them on all sides until golden brown.
Pour the marinara sauce into the skillet, reduce the heat to low, and cover. Let the meatballs simmer for 15-20 minutes, stirring occasionally, until fully cooked.
For extra depth of flavor, allow the meatballs to simmer longer or transfer them to a slow cooker to keep warm.
Serve over pasta, in sandwiches, on salads, or with roasted vegetables. Garnish with extra Parmesan cheese and fresh herbs before serving.
Servings: 4-6
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