Meatballs With Ricotta Food

SPAGHETTI AND MEATBALLS WITH RICOTTA

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.

PORK AND RICOTTA MEATBALLS

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.

GIANT MEATBALLS WITH RICOTTA

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.

ITALIAN COCKTAIL MEATBALLS WITH HERBS AND RICOTTA

Steps:

• Mix the ground meats, ricotta, parsley, panko crumbs, onion, pecorino, bacon, garlic, milk, thyme, egg, salt, Worcestershire, and black pepper, to taste, in a large bowl. Mix until just combined; don't overmix. The mixture will be pretty soft.
• Using your hands, gently form mixture into 1 tablespoon small meatballs (about the size of ping pong balls). Put them on a large plate or pan; cover and refrigerate at least an hour or up to 24 hours.
• Heat the oil in a medium nonstick skillet over medium-high heat. Add about 1/3 the meatballs and cook, turning occasionally, until well browned on all sides, about 6 minutes. Transfer the meatballs to a plate and repeat with the remaining meatballs.
• Drain off the oil and wipe out the skillet. Return the meatballs to the skillet and pour in the marinara sauce. Bring to a boil, lower the heat, cover, and simmer until the meatballs are cooked through, about 15 minutes.
• Serve the meatballs, skewered on a platter with a dollop of the sauce and a fresh leaf of basil. They can be serve warm or at room temperature.
• The meatballs can be stored, covered, in the refrigerator for 3 days, or frozen for up to 6 weeks.

RICOTTA MEATLESS MEATBALLS WITH SAUCE

Steps:

• Line a baking sheet or large plate with waxed paper.
• Combine ricotta cheese and eggs in a large bowl; mix well. Add bread crumbs, Pecorino Romano cheese, Parmigiano-Reggiano cheese, garlic, parsley, salt, and pepper; mix until thoroughly blended.
• Take a scoop of the mixture with a small cookie scoop and put it in the palm of your hands. Roll it into a ball and place on the waxed paper. Repeat until all of the mixture has been shaped into balls. Place in the refrigerator while you make the sauce.
• Heat olive oil in a large pan over medium heat. Add garlic and cook until fragrant, about 30 seconds. Add tomatoes, wine, basil, sugar, salt, and pepper. Bring to a boil, stirring occasionally. Reduce heat to a simmer.
• Add ricotta balls to the sauce. Simmer, shaking the pan occasionally to cover the balls with sauce, until heated through, about 10 minutes. Serve immediately.

CLASSIC BEEF MEATBALLS

Steps:

• Preheat the oven to 450°F. Drizzle the olive oil into a 9×13-inch baking dish and use your hand to evenly coat the entire surface. Set aside.
• Combine the ground beef, ricotta, eggs, bread crumbs, parsley, oregano, salt, red pepper flakes, and fennel in a large mixing bowl and mix by hand until thoroughly incorporated.
• Roll the mixture into round, golf ball-size meatballs (about 1 1/2 inches), making sure to pack the meat firmly. Place the balls in the prepared baking dish, being careful to line them up snugly and in even rows vertically and horizontally to form a grid. The meatballs should be touching one another.
• Roast for 20 minutes, or until the meatballs are firm and cooked through. A meat thermometer inserted into the center of a meatball should read 165°F.
• While the meatballs are roasting, heat the tomato sauce in a small saucepan over medium-high heat, stirring often.
• When the meatballs are firm and fully cooked, remove them from the oven and drain the excess grease from the pan. Pour the tomato sauce over them. Return the meatballs to the oven and continue roasting for another 15 minutes.

CHICKEN, LEMON & RICOTTA MEATBALLS WITH LINGUINE

Steps:

• Cut the chicken into very small pieces using a sharp knife. You can use a food processor, but pulse so it doesn't turn into a paste. Put in a bowl and add half the lemon zest, half the ricotta, half the parsley, the breadcrumbs and mix together. Add the 2 tbsp milk, the egg and a good pinch of seasoning. Mix again.
• Dust a plate lightly with flour. Wet your hands, take a golf ball-sized piece of the meatball mixture and roll into a ball. Set on the floured plate and repeat until all the mixture has been used up.
• Heat a heavy-based frying pan over a medium heat, add the oil, then the meatballs, ensuring they don't touch each other. Cook for 10-15 mins, turning so they brown on all sides. Transfer to a plate.
• Meanwhile, heat a large pan of salted water and add the linguine. Cook following pack instructions, and 3 mins before the end of the cooking time, add the green beans. Drain, saving the pasta water. Rinse the linguine and beans under cool water to stop them cooking further.
• Add the remaining ricotta to the frying pan, breaking it up as much as possible. Pour in the 100ml milk and 2 tbsp of reserved pasta water, then cook down to thicken slightly for a couple of minutes. Add the pasta, beans and remaining lemon zest and parsley. Season to taste, mix in the meatballs and serve.

SAVORY TURKEY-RICOTTA MEATBALLS

Steps:

• Preheat oven to 375 degrees.
• Combine ground turkey breast with the other ingredients in a bowl and then shape mixture into about 18 meatballs.
• Heat a large nonstick skillet over medium-high heat.
• Coat pan with cooking spray.
• Add meatballs, and brown on all sides.
• Remove from skillet; transfer to a broiler pan coated with cooking spray, and bake for 15 minutes or until done.
• To freeze: Follow cooking directions, then allow meatballs to cool to room temperature.
• Place on a baking sheet, making sure they don't touch one another, and place in the freezer for an hour.
• Next, transfer hardened meatballs to an airtight container, and store in the freezer.
• Thaw meatballs in the refrigerator, then bake at 375 degrees for 20 minutes or untinl heated.

MEATBALLS WITH RICOTTA

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.

CHEF JOHN'S RICOTTA MEATBALLS

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.

BEEF RICOTTA MEATBALLS

Steps:

• This recipe originated on an episode of Giada Entertains. Episode: Weeknight Special.
• In a medium bowl combine the breadcrumbs, milk, egg, ricotta cheese and parmesan. Stir well to combine and allow the breadcrumbs to absorb the liquid. Add the beef and salt. Using your hands mix gently to combine.
• Heat a medium straight sided skillet over medium heat. Add enough oil to cover the bottom of the pan. Roll heaping tablespoons of the meat mixture into balls and place in the hot pan. Add as many as the pan will allow without overcrowding, working in two batches if needed. Brown the balls on all sides rotating as needed, about 8 minutes. Remove the balls to a plate when they are browned all over. Continue with the remaining meat. When all the meatballs are browned, pour off the excess oil from the pan. Add the marinara. Return the balls to the sauce and cover the pan. Allow to simmer for 15 minutes. Remove from the heat.
• Meanwhile, in a medium bowl toss together the arugula, lemon juice, olive oil and parmesan shavings. Divide the salad among 4 to 5 salad bowls and top with 3 to 4 meatballs. Serve with more cheese if desired.

RICOTTA MEATBALLS

Steps:

• Combine the Herb Ricotta mixture and set aside.
• Heat 1 tbsp. olive oil in a skillet and add the finely diced onion. Soften for 5 minutes, then add the garlic and cook for 1 more minute. Set aside and let cool.
• In a large bowl, combine the egg, half and half, breadcrumbs, Parmesan, parsley, Italian seasoning, mustard powder, and ¾ cup of the herb Ricotta mixture. Add the cooled onions/garlic.
• Season the meat with salt and pepper, add it to the large bowl and gently mix it with your hands until well-combined. (Don't overwork the meat or it will become tough.)
• Roll into 1 ½-inch meatballs and transfer them to the fridge for 15 minutes.
• Heat remaining oil in a large skillet over medium-high heat. Use enough oil to cover the meatballs almost halfway.
• Brown the meatballs in batches, leave plenty of room around each so that you can easily rotate them without having to pick them up to flip them. Brown for about 1 ½ minutes per side. Use kitchen tongs to remove and set aside.
• Remove excess oil from the skillet and add 32 oz. of marinara sauce. The sauce will thicken and reduce during cooking so I recommend that you add about ¼+ cup water as well so that the sauce doesn't get too thick. You can do this now or later as you judge the consistency. (The ricotta topping thickens it more as well.)
• Add the meatballs to the skillet and spoon the sauce on top. Cook for 30 minutes over medium heat, partially covered. Use a small cookie scoop to dollop the remaining herb ricotta mixture on top and allow it to heat through during the last 15 minutes.
• Garnish with parsley and serve.