Baked Meatballs in Marinara with Whipped Ricotta
Ingredients:
1 lb ground beef (or a mix of beef and pork)
1/4 cup breadcrumbs
1/4 cup grated Parmesan cheese
1 large egg
2 cloves garlic, minced
1 tablespoon fresh parsley, chopped
1 teaspoon dried oregano
Salt and black pepper, to taste
2 cups marinara sauce (store-bought or homemade)
1/2 cup ricotta cheese
1/4 cup heavy cream
Fresh basil leaves, for garnish
Instructions:
Make the Meatballs: Preheat your oven to 400°F (200°C). In a large bowl, combine ground beef, breadcrumbs, Parmesan, egg, minced garlic, parsley, oregano, salt, and pepper. Mix well until fully combined. Roll the mixture into meatballs, about 1.5 inches in diameter, and place them on a baking sheet lined with parchment paper.
Bake the Meatballs: Bake the meatballs in the preheated oven for 15-18 minutes, or until they are golden brown and cooked through.
Prepare the Whipped Ricotta: While the meatballs are baking, combine the ricotta cheese and heavy cream in a small bowl. Whisk until smooth and creamy. Season with a pinch of salt and black pepper, and set aside.
Simmer in Marinara Sauce: In a large skillet (preferably cast iron), heat the marinara sauce over medium heat. Once the meatballs are baked, carefully transfer them into the skillet with the sauce. Let them simmer for about 10 minutes, allowing the flavors to meld and the sauce to bubble around the edges.
Assemble the Dish: Once the meatballs are simmering in the sauce, dollop the whipped ricotta over each meatball, allowing it to melt slightly into the sauce. Garnish with fresh basil leaves and a sprinkle of black pepper.
Serve: Serve the baked meatballs with marinara and ricotta directly from the skillet for a rustic and comforting presentation.