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
BAKED BEEF AND RICOTTA MEATBALLS
A lightened-up version of an Italian favorite. No breadcrumbs and lean sirloin keeps these meatballs on the lighter side.
Provided by Liz DellaCroce
Categories Entree Main Course
Time 45m
Number Of Ingredients 9
Steps:
- Pre-heat oven to 400 degrees and spray a foil-lined baking sheet with non-stick spray; set aside.
- In a medium bowl. combine beef with ricotta, parmesan, egg whites, garlic, parsley, salt, nutmeg and pepper. Be careful not to over-mix - that causes dense, dry meatballs.
- Using a small cookie scoop or two spoons, scoop out the meat mixture and roll into balls and place in an even layer on the baking sheet.
- Bake for 20-25 minutes or until browned. Add to pasta sauce of choice and serve over whole wheat spaghetti.
Nutrition Facts : Calories 298 kcal, Carbohydrate 3.5 g, Protein 31.4 g, Fat 17.9 g, SaturatedFat 8.8 g, Cholesterol 106 mg, Sodium 587 mg, Fiber 0.1 g, Sugar 1.5 g, ServingSize 1 serving
BEEF MEATBALLS
Provided by Food Network Kitchen
Categories main-dish
Time 40m
Yield About 30 meatballs
Number Of Ingredients 9
Steps:
- Preheat the oven to 450˚ F. Line 2 baking sheets with foil and coat with cooking spray.
- Combine the beef, breadcrumbs, milk, eggs, onion, garlic, parsley, 2 teaspoons salt and 1/2 teaspoon pepper in a large bowl; mix with your hands until combined. Form into 1 1/2-inch meatballs (about 30). Arrange the meatballs on the prepared baking sheets.
- Bake the meatballs until browned and cooked through, 12 to 15 minutes.
BEEF RICOTTA MEATBALLS
The ricotta in these meatballs gives them a deliciously light and tender texture, and they simmer away to perfection in marinara.
Provided by Giada De Laurentiis
Categories Main Course
Time 40m
Yield 4
Number Of Ingredients 13
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.
Nutrition Facts : ServingSize 4, Calories 757
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
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.
CLASSIC BEEF MEATBALLS
Ricotta cheese helps to make these meatballs moist and delicious in this popular recipe from Daniel Holzman and Michael Chernow's "The Meatball Shop Cookbook."
Provided by Martha Stewart
Yield Makes about 2 dozen 1 1/2-inch meatballs
Number Of Ingredients 11
Steps:
- Preheat oven to 450 degrees. Drizzle olive oil into a 9-by 13-inch baking dish; using your hand, evenly coat entire surface. Set aside.
- In a large bowl, use your hands to mix together beef, ricotta, eggs, breadcrumbs, parsley, oregano, salt, red-pepper flakes, and fennel until fully incorporated. Roll mixture into firmly packed 1 1/2-inch balls.
- Place meatballs in prepared baking dish, taking care to line them up snugly so that they are touching one another in even rows vertically and horizontally to form a grid. Transfer baking dish to oven. Bake until meatballs are firm and an instant-read thermometer inserted into the center of a meatball reads 165 degrees.
- Meanwhile, heat tomato sauce in a small saucepan over medium-high heat, stirring frequently.
- Remove meatballs from oven and carefully drain excess grease from pan. Pour heated sauce over meatballs and return to oven; cook for 15 minutes more. Serve.
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