Ricotta Meatballs with Whipped Ricotta
Beef and pork ricotta meatballs, browned until craggy and golden, served over cold whipped ricotta. Rich, tender, and messy in the best possible way.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Total Time: 1 hour
- Yield: 30- 32 (1 1/2 oz) meatballs
- Category: Main
- Method: Stovetop
- Cuisine: Italian
Ingredients
- 2 large eggs, beaten
- 2 cups whole-milk ricotta cheese, divided
- 1 cup grated parmesan cheese, plus more for serving
- 1 cup fresh breadcrumbs (can substitute panko)
- 1 garlic clove, mashed into a paste
- 2 tbsp chopped fresh parsley
- 1 1/2 tsp kosher salt
- 1 tsp freshly ground black pepper
- 1 cup fresh breadcrumbs (can substitute panko)
- 1 lb ground beef
- 1 lb ground pork
- olive oil, for frying
- 3 cups your favorite tomato sauce (this recipe is my favorite)
- crusty bread, for serving
Instructions
- In a medium bowl, stir together eggs, 1 cup ricotta, parmesan, breadcrumbs, garlic, parsley, salt and pepper.
- Add beef and pork and gently mix until just combined (don’t overmix). Chill at least 15 minutes and up to 1 hour.
- Scoop mixture into 1 1/2-oz (3 tablespoons) balls and roll smooth, wetting your hands lightly if they get very sticky, and arrange on a parchment paper-lined pan.
- Heat 1/4-inch olive oil in a large skillet over medium-high heat until shimmery, but not smoking. Fry meatballs in batches, cooking and turning every few minutes until all of the sides are golden brown and crisp. Drain on paper towels.
- Meanwhile, heat tomato sauce in a large, wide pot over medium-low heat. Transfer meatballs to sauce. Bring to a gentle simmer, cover, and cook until meatballs are cooked through, about 20 minutes.
- While meatballs are cooking, whip the ricotta. In food processor, combine the remaining 1 cup ricotta. Process for about 2 minutes, or until smooth and glossy.
- To serve, spoon the whipped ricotta on a plate and spread into a thin, even layer. Nestle the meatballs over the ricotta and spoon extra sauce over top. Serve, passing extra parmesan and crusty bread.
Notes
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Nutrition
- Serving Size: 1/6 of recipe
- Calories: 620
- Sugar: 5g
- Sodium: 550mg
- Fat: 42g
- Saturated Fat: 16g
- Unsaturated Fat: 24g
- Trans Fat: 1g
- Carbohydrates: 18g
- Fiber: 2g
- Protein: 34g
- Cholesterol: 185mg
Find it online: https://www.withspice.com/blog/ricotta-meatballs/