Soooo...when I saw the idea of putting ricotta in meatballs. Clearly, I was gonna have to try it. And I'm so glad I did! It's not like a totally revolutionary thing-it didn't make meatballs all of a sudden taste totally different! Buuuut...I definitely think it added a little extra somethin' to them, and they were super moist. Which I think is probably due to the ricotta? Regardless, I like 'em. You'll probably like 'em and....if you live in the South and have a hard time finding ricotta....oh man. I'm so sorry. Someone needs to like...write a letter about this. Because it's a real problem.
Or you could just make this meatball recipe.
But I still recommend you try this one.
From Sarcastic Cooking
Makes 4-6 servings.
- 1 lb. lean ground beef (or ground turkey)
- 2/3 cup low-fat (or part skim) ricotta (you can use full-fat if you prefer)
- 1 small shallot, minced
- 2 garlic cloves, grated or crushed
- 2 egg whites (or 1 whole egg)
- 2 tbsp. fresh chopped basil (or about 1 tsp. dried basil)
- 2 tbsp. fresh chopped parsley (or about 1/2 tsp. dried parsley)
- pinch of paprika
- pinch of red pepper flakes
- 1/2 tsp. kosher salt
- 1/4 tsp. pepper
- olive oil, for the pan
- Preheat oven to 400F degrees and prepare a large rimmed baking sheet by pouring a a few tablespoons of olive oil evenly across it (you can also line the sheet with parchment paper before drizzling with olive oil).
- In a large bowl gently combine the meat, ricotta, shallot, garlic, egg, and seasonings-do not overmix!
- Take a large portion of the meat mixture and form a 1-2 inch ball (about the size of a golf ball, or a bit bigger). Place on the prepared baking dish and repeat until all the meat mixture has been used.
- Bake 20-30 minutes, until brown on top.
- Serve alone or with pasta and your favorite sauce!
- To store leftovers, wrap in foil and refrigerate for up to 3 days. Reheat in the microwave, oven, or in some sauce on the stovetop.
I just want to reach through the screen and grab one!