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
CHICKEN-AND-RICOTTA MEATBALLS IN BROTH
Comforting and nourishing, this twist on a classic homemade staple is a light yet filling meal that everyone in the family will love.
Provided by Martha Stewart
Categories Food & Cooking Soups, Stews & Stocks Soup Recipes
Time 30m
Number Of Ingredients 10
Steps:
- In a large bowl, mix chicken with ricotta, Parmesan, egg, salt, and pinch of nutmeg until thoroughly combined. Refrigerate until ready to use.
- In a large Dutch oven or heavy pot, combine broth, lemon zest, and thyme and bring to a simmer. Using a spring-loaded 1/4-cup ice-cream scoop or two large spoons, drop meatball mixture into broth (you should have 18 meatballs). Simmer gently until meatballs float and are cooked through, 10 to 12 minutes. Just before serving, add spinach to broth and let wilt; garnish soup with lemon slices.
Nutrition Facts : Calories 278 g, Fat 16 g, Fiber 1 g, Protein 26 g
CHICKEN MEATBALLS WITH HOMEMADE RICOTTA
Provided by Food Network
Categories appetizer
Time 1h10m
Yield 6 to 8 appetizer servings
Number Of Ingredients 18
Steps:
- For the meatballs: Preheat oven to 350 degrees F.
- Combine the chicken, breadcrumbs, roasted red pepper, buttermilk, parsley, oregano, thyme, basil, garlic, salt, pepper and red pepper flakes in a large bowl and mix thoroughly. Roll the mixture into 2- to 3-inch balls, though the meatballs can be made into any size desired.
- Place the meatballs on a lightly-greased baking sheet and roast until cooked through and a little brown, 35 to 40 minutes.
- For the ricotta cheese Bring the milk, buttermilk, heavy cream and salt to a boil in a large stockpot over medium heat, then turn off the heat and let sit for 30 minutes.
- Using a very fine strainer or cheesecloth, strain the milk mixture to separate the thick parts, or curds, from the remaining liquid, or whey, over a bowl or container. Discard the whey. For thicker ricotta, let the mixture strain longer so more liquid is removed. Let cool and adjust seasoning if necessary.
- Serve the meatballs hot with your favorite homemade or store-bought tomato sauce and garnish with pieces of ricotta.
MEATBALLS IN BROTH
Made this for entertaining, TRUE! Simple, EASY to do, Combination of ingredients are just THAT bit different as well, How long til someone tries this? Only time will tell!
Provided by mickeydownunder
Categories Meat
Time 25m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- COMBINE Ground Beef/Mince, Breadcrumbs, 1 TABLESPOON Chilli Sauce, Onion, Salt and Pepper; Mix WELL.
- ROLL into balls and place on tray; Refrigerate until ready to use.
- COMBINE Beef Stock, Brown Sugar, Lime Juice and remaining chilli sauce in a Saucepan; Bring to a BOIL.
- REDUCE heat to low, ADD Meatballs, until cooked through (About 8-10 minutes).
- Add Trimmed Spinich Leaves right before serving until spinich had wilted.
- ENJOY!
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
TURKEY RICOTTA MEATBALLS IN BROTH
Make and share this Turkey Ricotta Meatballs in Broth recipe from Food.com.
Provided by JHope
Categories Clear Soup
Time 30m
Yield 18-36 lg-sm meatballs, 4-6 serving(s)
Number Of Ingredients 10
Steps:
- Mix the first 6 ingredients thoroughly and refrigerate until ready to use. (*I have made meatball mixture ahead and kept in a tightly sealed container until dinner time, could possibly scoop and freeze meatballs and keep in freezer for single portion of soup - have not tried yet).
- In a large pot, combine broth, zest and thyme - simmer.
- Either use a regular sized cookie scoop (~1/4c) or a small sized cookie scoop (~2 tbs) to make meatballs - alternatively you can scoop with tablespoons, measuring cups, whatever you have on hand.
- Carefully drop meatballs into broth and simmer until meatballs float and are cooked through, approx 10-12 minutes.
- Just before you are ready to serve, toss in spinach and let it wilt.
- Can garnish with slices of lemon.
- Optional additions for meatballs (may need to omit nutmeg depending on spice variations) - minced onion, minced garlic, various herbs to taste.
- Optional additions for broth - cooked rice or pasta, julienne vegs (i.e. carrots, peppers).
Nutrition Facts : Calories 480.9, Fat 25.7, SaturatedFat 11.2, Cholesterol 188, Sodium 2840.7, Carbohydrate 10.3, Fiber 1, Sugar 2.1, Protein 49.6
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