I was never a huge meatball fan until we tried a new gourmet meatball restaurant in town, Mimi Blue. After that experience, I was sold! We wanted to create something just a delicious at home. This ricotta and parmesan recipe makes around 50 2” meatballs, plenty for our family of three. It’s an ideal recipe to double and freeze, for fuss-free weeknight cooking. They easily freeze in an airtight container, separated with parchment paper, so you can grab a handful at a time.
The best part of great meatballs? The versatility. These easily serve with pasta, as meatball sandwiches or on their own with roasted veggies. As an added bonus, they’re kid-friendly for even the pickiest little eaters.
- Ricotta Parmesan Meatballs2015-10-10 06:13:10Ingredients
- 2 lbs 85 or 90% lean ground beef
- 1/2 lb ground pork (mild or spicy
- 1 medium yellow onion, finely diced
- 6-8 cloves of garlic, minced
- 3-4 T olive oil
- 2 eggs, lightly beaten
- 1 c shredded Parmesan
- 1 15oz whole milk ricotta
- 1 c Panko bread crumbs (or GF Panko)
- 1/2 c fresh flat leaf Italian parsley, chopped
- 1/2 c fresh basil, chopped
- 1/2 t salt
- 1/4 t pepper
- Your favorite marinara sauce
- The the onions, parsley and basil need to be finely chopped. Either do by hand or with a food processor just barely pulsing the onion.
- 1. Preheat the oven to 350 and line two rimmed sheets with parchment paper.
- 2. In a large skillet, sauté onions and garlic in 1 T of olive oil until translucent. Set aside and let cool.
- 3. In a large bowl, combine eggs, beef, pork, Parmesan, ricotta, Panko, parsley, basil, cooled onion mixture, salt and pepper.
- 4. Combine ingredients using your hands then roll into 2 inch balls and place on baking sheet.
- 5. Brush with olive oil and bake for 22 minutes.
- 6. Serve immediately with warm marinara sauce or freeze once cooled.
Our Plate http://our-plate.com/
- We freeze these in layers separated with parchment paper in a glass Pyrex with lid. This makes it easier to pull out a few at a time.