GIANT MEATBALLS WITH RICOTTA
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Beef Recipes Ground Beef Recipes
Number Of Ingredients 15
Steps:
- Preheat oven to 450 degrees. Lightly brush a rimmed baking sheet with oil; set aside.
- Place bread in a bowl and add milk to moisten. Chop bread into small pieces no larger than 1/4-inch and place in a large bowl. Add veal, beef, pork, egg, onion, parsley, oregano, cheeses, salt, and pepper. Using your hands, gently mix until well combined.
- Divide the mixture into 8 equal portions and roll each portion into a large meatball. Transfer meatballs to prepared baking sheet. Bake until golden brown, 15 to 20 minutes.
- Meanwhile, bring the marinara sauce to a simmer in a large saucepan. Transfer the meatballs to the marinara sauce and simmer, partially covered, until cooked through, about 30 minutes. Serve immediately with additional Parmigiano-Reggiano.
SPAGHETTI AND MEATBALLS WITH RICOTTA
Provided by Bobby Flay
Categories main-dish
Time 2h45m
Yield 4 to 6 servings
Number Of Ingredients 29
Steps:
- For the meatballs: Heat 2 tablespoons of the oil in a small saute pan over medium heat. Add the garlic and onions and cook until soft, about 1 1/2 minutes. Remove from the heat and let cool slightly.
- Whisk together the Parmesan, parsley, oregano, eggs, 3 tablespoons cold water, the sauteed garlic and onions and some salt and pepper in a large bowl until combined. Add the chuck and pork and gently mix together until combined. Begin adding breadcrumbs a few tablespoons at a time until the mixture just holds together. Cover and refrigerate for at least 1 hour and up to 8 hours. The longer you let the mixture sit, the more the flavor develops.
- For the fresh pasta: In a food processor, combine the flour and eggs. Pulse until it comes together as a dough. Remove and knead until smooth. Let rest for at least 30 minutes.
- For the tomato sauce: Heat the oil in a medium saucepan over medium heat. Add the onions and cook until soft, about 4 minutes. Add the garlic and red pepper flakes and cook for 30 seconds. Increase the heat to high, add the tomatoes and oregano and season with salt and pepper. Cook, stirring occasionally, until slightly thickened, about 15 minutes. Taste for seasoning (adding a pinch of sugar if needed) and stir in the basil.
- Form the meatball mixture into 1 1/2-inch balls. Heat the remaining 1 cup of oil in a large saute pan over medium-high heat until it begins to shimmer. Add the meatballs and fry until golden brown on all sides.
- Add the meatballs to the sauce, reduce the heat to medium and continue cooking until the meatballs have cooked through and the sauce has thickened more, about 15 minutes longer.
- To cook the pasta, bring a large pot of water to a boil and add salt.
- Roll out the dough in portions using a pasta roller. Cut out spaghetti using a pasta cutter and place the fresh pasta on a tray lined with parchment.
- Boil the pasta until al dente, 1 to 2 minutes. Toss the pasta with some of the warm sauce and a little bit of pasta water in a saute pan.
- Transfer the sauced pasta to a platter and top with the meatballs (using a slotted spoon). Ladle the remaining tomato sauce over the spaghetti and meatballs. Dollop ricotta on top and grate lots of Parmesan over the top. Garnish with fresh basil sprigs and parsley leaves.
GIANT MEATBALLS AND MARINARA
Provided by Trisha Yearwood
Categories main-dish
Time 1h45m
Yield 4 to 6 servings
Number Of Ingredients 22
Steps:
- For the meatballs: Preheat the oven to 425 degrees F. Line a rimmed baking sheet with parchment and brush with oil.
- Combine the parsley, garlic, carrot, celery and onions in a food processor and pulse to make an almost-smooth vegetable paste. Transfer to a large bowl. Add the eggs to the milk and whisk together, then add to the vegetables. Sprinkle with salt and pepper. Add the breadcrumbs, Parmesan, beef and pork. Mix well with your hands. Form into 6 large meatballs and place, without touching, on the prepared baking sheet. Bake until the meatballs are just cooked through, about 40 minutes.
- For the marinara: Heat a large Dutch oven over medium heat, add the oil and onions and cook until softened, about 5 minutes. Add the garlic and red pepper flakes and cook until the garlic begins to sizzle but doesn't color, about 1 minute. Add the oregano, tomatoes, 1 teaspoon salt and 1 cup water and smash the tomatoes with the back of a wooden spoon. Lower the heat to a simmer and cook until slightly thickened and flavorful, about 20 minutes. Toss with the meatballs, then top with Parmesan and basil to serve.
PORK AND RICOTTA MEATBALLS
Ricotta is the secret to tenderness in these all-purpose meatballs. Serve them plain, with a marinara sauce for dipping, or simmer the meatballs in tomato sauce for serving over spaghetti. Ground chicken is a great alternative and will yield cheesier tasting meatballs.
Provided by Kay Chun
Categories lunch, weekday, meatballs, appetizer, main course
Time 20m
Yield 4 servings
Number Of Ingredients 7
Steps:
- Heat oven to 425 degrees. In a large bowl, combine all of the ingredients and use your hands to gently mix.
- Shape the meat into 12 equally sized balls (about 2 1/4 inches in diameter). Arrange on a greased rimmed baking sheet.
- Bake until golden and cooked through, about 15 minutes. Serve warm.
Nutrition Facts : @context http, Calories 476, UnsaturatedFat 16 grams, Carbohydrate 11 grams, Fat 33 grams, Fiber 1 gram, Protein 31 grams, SaturatedFat 14 grams, Sodium 424 milligrams, Sugar 1 gram, TransFat 0 grams
CHEF JOHN'S RICOTTA MEATBALLS
Ricotta-spiked meatballs are so tender, so flavorful, and so delicious. There are hardly any ingredients. Of course we're going to throw this over some spaghetti, because we're Americans and that's what we do with meatballs.
Provided by Chef John
Categories World Cuisine Recipes European Italian
Time 1h
Yield 8
Number Of Ingredients 14
Steps:
- Saute onion in 2 tablespoons olive oil in a skillet over medium heat until onion is translucent, about 5 minutes. Stir garlic into onion and turn off heat. Transfer onion mixture to a large mixing bowl.
- Stir ground beef, ricotta cheese, parsley, egg, kosher salt, black pepper, and cayenne pepper with onion mixture until almost combined; stir in bread crumbs and continue to mix until thoroughly blended.
- Roll about 2 tablespoons of mixture into a 1-inch ball for each meatball. Pour 2 tablespoons olive oil in same skillet used to cook onions. Place skillet over medium heat and brown meatballs on all sides in hot oil, about 5 minutes. Hold a crumpled paper towel in a tongs and use it to remove excess grease from skillet.
- Pour marinara sauce and water over meatballs in skillet. Stir to combine and bring to a simmer. Reduce heat to medium-low and simmer, stirring occasionally, until meatballs are cooked through and no longer pink in the center, about 30 minutes.
Nutrition Facts : Calories 331.1 calories, Carbohydrate 18.9 g, Cholesterol 75.3 mg, Fat 20.9 g, Fiber 3 g, Protein 16.3 g, SaturatedFat 7 g, Sodium 864.6 mg, Sugar 9.4 g
MEATBALLS WITH RICOTTA
Delicious meatballs. Freezer Tip: Freeze leftover meatballs up to 1 month. When ready to use, in a very large skillet bring marinara sauce to a simmer. Add frozen meatballs; return to simmer. Cover; simmer 10 minutes or until heated through.
Provided by Phil Franco
Categories Meatballs
Time 45m
Yield 10 Meatballs, 4 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees F. In a large skillet cook onion and garlic in 1 tablespoon of the olive oil for 8 minutes or until tender. Cool.
- In a large bowl combine eggs, onion mixture, ground beef, 1 cup Grana Padano, the ricotta cheese, panko, parsley, basil, salt and pepper.
- Mix to form a uniform mass and shape the mixture into 2 inch balls.
- Test one meatball before starting the next process.
- If the ricotta is too watery, add more breadcrumbs or ground beef. If it is too dry, add more ricotta.
- Place meatballs on two parchment lined 15x10x1inch baking pans.
- Brush with the remaining 2 tablespoons olive oil. Bake 22 to 25 minutes or until 165 degrees F.
- In a very large skillet bring marinara sauce to boiling.
- Add half of the meatballs to the skillet and simmer, uncovered, 5 minutes or until a nice saucy consistency.
- Garnish with Grana Padano, if desired.
Nutrition Facts : Calories 1170, Fat 84.7, SaturatedFat 33.1, Cholesterol 348.7, Sodium 810.9, Carbohydrate 30, Fiber 2.4, Sugar 3.8, Protein 68.8
GROUND TURKEY-RICOTTA MEATBALLS
Soft and savory ground turkey meatballs, great for a quick dinner or crowd-pleasing appetizer. These make up fast and freeze great.
Provided by TipsyT
Categories Meatballs
Time 30m
Yield 4
Number Of Ingredients 7
Steps:
- Preheat the oven to 375 degrees F (190 degrees C). Line a baking sheet with parchment paper.
- Mix turkey, ricotta cheese, bread crumbs, basil, egg, salt, and pepper together in a bowl until just combined.
- Scoop mixture using a 1-ounce measure onto the prepared baking sheet.
- Bake in the preheated oven for 15 minutes. Flip meatballs and bake until browned and no longer pink in the centers, about 5 minutes more.
Nutrition Facts : Calories 279.9 calories, Carbohydrate 11.8 g, Cholesterol 139 mg, Fat 12.8 g, Fiber 0.6 g, Protein 29.4 g, SaturatedFat 4 g, Sodium 623 mg, Sugar 0.7 g
MICHAEL SYMON'S MOTHER'S RICOTTA MEATBALLS
Make and share this Michael Symon's Mother's Ricotta Meatballs recipe from Food.com.
Provided by zeldaz51
Categories Meatballs
Time 1h
Yield 8-10 serving(s)
Number Of Ingredients 19
Steps:
- Combine ground pork & ground beef in a bowl. Add ricotta cheese and egg. Mix thoroughly. Stir in flat leaf parsley, Parmigiano-Reggiano, nutmeg, and salt. Sprinkle in flour. Form meat mixture into 1" balls. (Sic. What is meant is to form the meatballs, then dust them in flour prior to frying.).
- Warm olive oil in sauté pan over medium-high heat. Fry meatballs until golden brown. Remove from pan & set aside.
- Heat more olive oil in sauté pan over medium-high heat. Sweat onions and garlic cloves in olive oil until translucent (4-5 minutes). Deglaze pan by adding red wine, then cook until liquid is reduced by half. Add tomatoes and chile flakes, then bring to a simmer. Add salt to taste. Add meatballs, then simmer for 30 minutes.
More about "giant meatballs with ricotta food"
GIANT MEATBALLS W. HERBED RICOTTA {APPETIZER/ENTREE}
From lucismorsels.com
4/5 (1)Servings 4Cuisine ItalianEstimated Reading Time 6 mins
- While the meatballs bake, make the ricotta. Add the ricotta, 2 tablespoons of the parmesan, chives, parsley, thyme, salt, and pepper to a small bowl. Stir to combine all ingredients. Store in the fridge until ready to use.
- To serve, spread two plates or shallow bowls each with half of the ricotta. Top each plate with two meatballs and marinara sauce. Garnish with the remaining parmesan and fresh parsley before serving.
MICHAEL SYMON'S RICOTTA MEATBALLS RECIPE - TODAY.COM
From today.com
GIANT ITALIAN MEATBALL RECIPE (LOW CARB AND GLUTEN FREE)
From ibreatheimhungry.com
GIANT ITALIAN EASY MEATBALLS - DON'T WASTE THE CRUMBS
From dontwastethecrumbs.com
MEATBALLS MADE WITH RICOTTA CHEESE - THE OTHER SIDE …
From theothersideofthespatula.com
BEST GIANT ITALIAN MEATBALLS RECIPES | FOOD NETWORK …
From foodnetwork.ca
MEATBALLS WITH FRESH RICOTTA RECIPE - FRAMED COOKS
From framedcooks.com
ITALIAN MEATBALLS WITH RICOTTA (LOW CARB AND GLUTEN FREE)
From prouditaliancook.com
RICOTTA MEATBALLS RECIPE • CIAOFLORENTINA
From ciaoflorentina.com
SPAGHETTI AND GIANT MEATBALLS - DREAMFIELDS FOODS
From dreamfieldsfoods.com
GIANT RICOTTA CHEESE MEATBALL - TASTY KITCHEN
From tastykitchen.com
5/5 (1)
GIANT MEATBALLS WITH RICOTTA RECIPE | ITALIAN RECIPES | PBS …
From pbs.org
Estimated Reading Time 2 mins
RICOTTA MEATBALLS (4 WAYS!) - THE COZY COOK
From thecozycook.com
GIANT MEATBALLS WITH RICOTTA - THE HOME CHANNEL
From thehomechannel.co.za
GIANT MOZZARELLA STUFFED MEATBALLS - NEIGHBORFOOD
From neighborfoodblog.com
LENTIL-RICOTTA "MEATBALLS" - IN JENNIE'S KITCHEN
From injennieskitchen.com
BEEF RICOTTA MEATBALLS | GIADZY
From giadzy.com
BEST-EVER MEATBALLS: ITALIAN RICOTTA MEATBALLS WITH SIMPLE …
From playswellwithbutter.com
ITALIAN STYLE RICOTTA MEATBALLS - CHEFJAR
From chefjar.com
RICOTTA STUFFED MEATBALLS - PROUD ITALIAN COOK
From prouditaliancook.com
GIADA DE LAURENTIIS’ BEEF MEATBALLS FEATURE A CHEESY ... - SHEKNOWS
From sheknows.com
RECIPE DETAIL PAGE | LCBO
From lcbo.com
15 FOOD - MEATBALLS IDEAS | FOOD, MEATBALLS, RECIPES
From pinterest.ca
GEMELLI AND RICOTTA BEEF MEATBALLS RECIPE - HOME CHEF
From homechef.com
LAMB-RICOTTA MEATBALLS YOU WON’T BE ABLE TO GET ENOUGH OF
From foodgal.com
MAKE THE BEST CHICKEN MEATBALLS EVER USING RICOTTA CHEESE
From today.com
RICOTTA MEATBALLS - GIRL GONE GOURMET
From girlgonegourmet.com
GIANT MEATBALLS WITH RICOTTA
From pinterest.ca
GIANT MEATBALLS WITH RICOTTA RECIPE | RECIPES, MARTHA STEWART …
From pinterest.com
10 BEST MEATBALLS RICOTTA CHEESE RECIPES | YUMMLY
From yummly.com
MEATBALLS : THE HOME CHANNEL
From thehomechannel.co.za
BAKED RIGATONI WITH MEATBALLS - GIANT TIGER
From gianttiger.com
PORK & RICOTTA MEATBALLS MEAL KIT DELIVERY | GOODFOOD
From makegoodfood.ca
RICOTTA MEATBALLS - THE MIDNIGHT BAKER
From bakeatmidnite.com
RICOTTA MEATBALLS - GIRL AND THE KITCHEN
From girlandthekitchen.com
GIANT MEATBALLS STUFFED WITH MOZZARELLA — EVERYDAY GOURMET
From everydaygourmet.tv
RICOTTA STUFFED MEATBALLS ON POLENTA | CANADIAN GOODNESS
From dairyfarmersofcanada.ca
GIANT MEATBALLS WITH RICOTTA FOOD- WIKIFOODHUB
From wikifoodhub.com
ITALIAN MEATBALLS WITH RICOTTA RECIPE | BUONA PAPPA
From buonapappa.net
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love