RICOTTA MEATBALLS
Try Ricotta Meatballs tonight. These delicious Ricotta Meatballs are made with lean ground beef, Italian bread crumbs, creamy ricotta and grated Parmesan.
Provided by My Food and Family
Categories Home
Time 35m
Yield 12 servings, about 3 meatballs each
Number Of Ingredients 7
Steps:
- Heat oven to 350°F.
- Cover rimmed baking sheet with foil; spray with cooking spray. Reserve 1 Tbsp. parsley for later use. Mix remaining parsley with all remaining ingredients except pasta sauce just until blended; shape into 35 meatballs, each about 1 inch in diameter. Place on prepared baking sheet.
- Bake 20 min. or until done (160°F). About 5 min. before meatballs are done, cook pasta sauce in saucepan on medium-low heat until heated through, stirring frequently.
- Transfer meatballs to platter; top with pasta sauce and reserved parsley.
Nutrition Facts : Calories 140, Fat 7 g, SaturatedFat 3 g, TransFat 0 g, Cholesterol 25 mg, Sodium 350 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 10 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
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.
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
RICOTTA AND CINNAMON MEATBALLS
Provided by Giada De Laurentiis
Categories appetizer
Time 35m
Yield 4 to 6 Servings (36 Meatballs)
Number Of Ingredients 12
Steps:
- In a medium bowl, whisk together the shallots, garlic, egg, cinnamon and nutmeg. With a wooden spoon, stir in the ground beef, orzo, ricotta and basil. Add the salt, pepper and 1/4 cup water and mix well.
- Bring the marinara to a simmer in a shallow 12-inch skillet. Form the meat mixture into balls (about 1 heaping tablespoon each). Drop the meatballs into the simmering sauce, cover the skillet and simmer for 15 minutes. Serve on small toothpicks or skewers.
CHICKEN, LEMON & RICOTTA MEATBALLS WITH LINGUINE
Flavour-packed, easy to make and nutritious - our zesty chicken meatballs tick all the boxes for a family meal
Provided by Melissa Thompson - Journalist and food writer
Categories Dinner
Time 40m
Number Of Ingredients 11
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.
Nutrition Facts : Calories 628 calories, Fat 15 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 69 grams carbohydrates, Sugar 6 grams sugar, Fiber 8 grams fiber, Protein 49 grams protein, Sodium 0.8 milligram of sodium
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
SAVORY TURKEY-RICOTTA MEATBALLS
I'm not one to usually do turkey in my meatballs, but I saw this recipe in the recent issue of Cooking Light and decided to try since they are lower in fat. These can be used in spaghetti, substitute for beef in Stroganoff, or serve as as appetizer with warmed marinara dip, as the magazine suggests. Ricotta helps keep the lean ground turkey breast moist. Prepare them in advance, if you like, and store in the freezer for up to three months.
Provided by CookingONTheSide
Categories High Protein
Time 35m
Yield 18 meatballs, 4-6 serving(s)
Number Of Ingredients 7
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.
Nutrition Facts : Calories 240.6, Fat 5.1, SaturatedFat 2.3, Cholesterol 126.4, Sodium 356.1, Carbohydrate 11.6, Fiber 0.7, Sugar 1, Protein 34.9
CLASSIC BEEF MEATBALLS
Here they are-the top sellers at The Shop and sure to be a big hit at home. Most traditional meatball recipes call for Parmesan or pecorino cheese. While we're big fans of these stronger cheeses, we prefer ricotta. It's our secret weapon. The mild and creamy consistency of this fresh cheese gives the meatballs a unique light texture. Beef has a subtle flavor, and the ricotta is a great way to add fat and moisture to the recipe without the overpowering flavor of a sharper cheese. These are quick to prep, and baking rather than frying makes this a fast comfort food even during the busiest of weeks.
Provided by Daniel Holzman
Categories Cheese Egg Tomato Bake Super Bowl Father's Day Dinner Ground Beef Family Reunion Poker/Game Night Party Breadcrumbs Sugar Conscious Peanut Free Tree Nut Free Soy Free
Yield Makes about 2 dozen 1 1/2-inch balls
Number Of Ingredients 11
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.
RICOTTA MEATLESS MEATBALLS WITH SAUCE
"Polpette di ricotta al sugo", as these are known in Italian, are meatless balls made out of ricotta cheese and homemade bread crumbs. Think meatballs, but without the meat! The soft balls are then simmered in a simple homemade tomato sauce. I like to serve these with a side of greens, such as broccoli rabe.
Provided by Kim's Cooking Now
Categories World Cuisine Recipes European Italian
Time 35m
Yield 4
Number Of Ingredients 17
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.
Nutrition Facts : Calories 747.9 calories, Carbohydrate 92.6 g, Cholesterol 141.6 mg, Fat 24.8 g, Fiber 7 g, Protein 35.7 g, SaturatedFat 10.7 g, Sodium 2198.8 mg, Sugar 14.2 g
More about "ricotta meatballs food"
RICOTTA MEATBALLS RECIPE - CIAOFLORENTINA
From ciaoflorentina.com
5/5 (19)Category Main DishesCuisine ItalianTotal Time 40 mins
- In a large mixing bowl combine the ground chuck, ricotta cheese, oregano, sea salt, garlic, onion, baking soda, bread crumbs and egg. Use your hand and mix well until everything is combined.
- Meanwhile bring the arrabiata sauce to a simmer and drop the meatballs in the simmering sauce. Cover with a tight lid and cook on low flame for 15 minutes. Remove from heat.
RICOTTA MEATBALLS RECIPE | REAL SIMPLE
From realsimple.com
4/5 (77)Total Time 25 minsServings 6Calories 450 per serving
- Mix together the beef, pork, ricotta, panko, onion, parsley, Parmesan, milk, egg, 1 teaspoon salt, and ½ teaspoon pepper in a large bowl until just combined.
- Gently form into 30 meatballs (about 2 tablespoons each). Transfer to an airtight container (separating the layers with parchment paper) and refrigerate for at least 24 hours and up to 3 days (or freeze for up to 1 month). Store cooked and cooled meatballs in an airtight container in the refrigerator for up to 4 days.
VEAL RICOTTA MEATBALLS — THE JERSEY TOMATO CO.
From jerseytomatoco.com
SPAGHETTI AND MEATBALLS WITH VEAL AND RICOTTA – L&M MEAT ...
From lmmeats.ca
BEEF RICOTTA MEATBALLS | GIADZY
From giadzy.com
3-MEAT & RICOTTA MEATBALLS IN TOMATO SAUCE ON SPAGHETTI ...
From simply-delicious-food.com
BAKED BEEF AND RICOTTA MEATBALLS - THE LEMON BOWL®
From thelemonbowl.com
RICOTTA ORZO MEATBALLS | GIADZY
From giadzy.com
TENDER RICOTTA MEATBALLS - COOKING FOR KEEPS
From cookingforkeeps.com
SPINACH & RICOTTA MEATBALLS - SICILIAN FOOD CULTURE
From sicilianfoodculture.com
MARIO BATALI MEATBALLS WITH RICOTTA RECIPES
From tfrecipes.com
BAKED MEATBALLS WITH PESTO AND RICOTTA
From more.ctv.ca
RICOTTA MEATBALL HOAGIES - BETTER HOMES & GARDENS
From bhg.com
SPICY RICOTTA MEATBALLS RECIPE — BITE ME MORE
From bitememore.com
SPAGHETTINI WITH RICOTTA MEATBALLS | ITALIAN RECIPES | SBS ...
From sbs.com.au
RICOTTA MEATBALLS RECIPE - RECIPES.NET
From recipes.net
GIADA DE LAURENTIIS’ BEEF MEATBALLS FEATURE A CHEESY ...
From sheknows.com
MICHAEL SYMON'S RICOTTA MEATBALLS RECIPE - TODAY.COM
From today.com
RICOTTA MEATBALLS - THE MIDNIGHT BAKER
From bakeatmidnite.com
RICOTTA SQUASH, MUSHROOM ‘MEATBALL’ PASTA, STRAWBERRY ...
From theguardian.com
RICOTTA MEATBALLS (4 WAYS!) - THE COZY COOK
From thecozycook.com
ITALIAN STYLE RICOTTA MEATBALLS - CHEFJAR
From chefjar.com
PORK-AND-RICOTTA MEATBALLS IN TOMATO SAUCE - FOOD & WINE
From foodandwine.com
VEAL & RICOTTA MEATBALLS - DAIRY FARMERS OF ONTARIO
From savourontario.milk.org
RICOTTA MEATBALLS - GIRL AND THE KITCHEN
From girlandthekitchen.com
RICOTTA MEATBALLS RECIPE | REAL SIMPLE
From realsimple.com
OTTOLENGHI'S RICOTTA AND OREGANO MEATBALLS | BIBBYSKITCHEN ...
From bibbyskitchenat36.com
TRE STELLE® RICOTTA STUFFED MEATBALLS - TRE STELLE RECIPE ...
From trestelle.ca
RICOTTA MEATBALLS WITH SPINACH • KEEPING IT SIMPLE BLOG
From keepingitsimpleblog.com
BEEF-RICOTTA MEATBALLS WITH BRAISED BEET GREENS - FOOD & WINE
From foodandwine.com
MICHAEL SYMON'S MOTHER'S RICOTTA MEATBALLS RECIPE - FOOD NEWS
From foodnewsnews.com
VEAL AND RICOTTA MEATBALLS IN SPICY ... - ITALIAN FOOD FOREVER
From italianfoodforever.com
RICOTTA MEATBALLS - GIRL GONE GOURMET
From girlgonegourmet.com
RICOTTA MEATBALLS – FOODPALS.COM
From foodpals.com
BAKED TURKEY MEATBALLS WITH RICOTTA - WHOLE FOOD BELLIES
From wholefoodbellies.com
RICOTTA MEATBALLS - GUSTO TV
From gustotv.com
PORK & RICOTTA MEATBALLS MEAL KIT DELIVERY | GOODFOOD
From makegoodfood.ca
BAKED MEATBALLS WITH RICOTTA CHEESE - ALL INFORMATION ...
From therecipes.info
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