- Calories 450
- Fat 36g
- Sat fat 11g
- Cholesterol 125mg
- Sodium 480mg
- Protein 26g
- Carbohydrate 5g
- Sugar 1g
- Fiber 0g
- Iron 2mg
- Calcium 112mg
Ricotta Meatballs
Marcus Nilsson
How to Make It
Step 1
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.
Step 2
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.
Chef's Notes
To cook: Cook the meatballs (in batches) in 2 tablespoons oil in a nonstick skillet over medium-high heat until browned on all sides and cooked through, about 6 minutes.
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Inflytur
2018-03-22T19:43:19-04:00
I served these with The Splendid Table's saffron tomato sauce. Delicious.
https://www.splendidtable.org/recipes/saffron-tomato-sauce
Boscompb
2016-12-18T14:59:24-05:00
I have found that baking my meatballs in the oven on a parchment lined sheet pan, yields perfectly cooked meatballs. Frying sometimes lends itself to meatballs that fall victim to burning, sticking and sometimes breaking up if stuck and non-mobile. I normally bake my meatballs (usually scooped 2 TBS each) at 350 F for 15 minutes, or until my thermopen tells me the internal temperature is at least 145 F. Any suggestions for this recipe, where you're using a fragile cheese in the mixture. Thanks.......
wlsbf6b0b2edb54
2016-04-17T13:28:56-04:00
Looks like Polenta.
Mistyanne
2015-12-25T17:13:11-05:00
can't wait to try the meatball recipe but also would like to know what the meatballs are sitting in, in the picture.
