Meatballs With Ricotta

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READY IN: 45mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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.
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