Ricotta Meatballs

Hello Spaghetti & Meatball fans–  Made these scrumptious little meatballs when our parents came for lunch on Sunday.  It’s always always fun to cook for my father-in-law Stu.  He so kind. He’ll rave about anything you make.  And so I was pleased when he asked how these little meatballs turned out so tender!  (it’s the ricotta).  So glad you liked them Stu!!

RICOTTA MEATBALLS
1 large yellow onion, minced
6 cloves of garlic, minced
3 tab. olive oil
2 eggs
2 1/2 pounds ground beef (80%)
1 cup parmesano romano
15 oz. carton of ricotta
1 cup panko bread crumbs
1 tap. dried basil
1 tsp. salt
Marinara sauce
Pasta

Pour the olive oil into a hot skilled and them drop in the onion.  Cook it 4 or 5 minutes until it begins to brown.  Add the garlic and cook a minute more.  Take it off the heat.

In a large mixing bowl, combine the eggs, beef, parmesan, ricotta, bread crumbs and basil. Add in the cooked onion and garlic.  This isn’t the time to politely mix with a spoon.  You really need to squish it all together with your hands until it’s thoroughly combined.

Then take a rounded tablespoon of the mixture and roll into a cute little meatball and place it on a baking sheet sprayed with cooking spray.  Continue making meatballs with all the beef mixture– you should have about 80!  (you can freeze part of them after they are cooked).

Bake them in at 350 degree oven for 20 -22 minutes until they are nicely browned.

While that is happening, warm your favorite marinara sauce (homemade or in a jar) and cook up your preferred pasta.

Layer it all on a plate and set it on the table.  Delish!

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