Chef John's Ricotta Meatballs Tasty Recipes

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Chef John's Ricotta Meatballs

"Ricotta-spiked meatballs are so smooth, so flavorful, and so scrumptious. There are hardly ever any substances. Of course we're going to throw this over a few spaghetti, because we are Americans and that is what we do with meatballs."

Ingredients :

half onion, minced
2 tablespoons olive oil
3 cloves garlic, minced
1 pound ground red meat
1 cup entire milk ricotta cheese
1/4 cup packed chopped Italian parsley
1 egg, overwhelmed
1 half teaspoons kosher salt
half teaspoon freshly ground black pepper
1 pinch cayenne pepper, or to flavor
1/three cup dry bread crumbs
2 tablespoons olive oil
1 (28 ounce) jar marinara sauce
1 cup water

Instructions :

Prep : 20M	Cook : 8M	Ready in : 1H

Saute onion in 2 tablespoons olive oil in a skillet over medium heat till onion is translucent, approximately five minutes. Stir garlic into onion and turn off heat. Transfer onion aggregate to a big blending bowl.
Stir ground pork, ricotta cheese, parsley, egg, kosher salt, black pepper, and cayenne pepper with onion mixture until almost combined; stir in bread crumbs and hold to mix until very well blended.
Roll approximately 2 tablespoons of mixture into a 1-inch ball for each meatball. Pour 2 tablespoons olive oil in identical skillet used to prepare dinner onions. Place skillet over medium warmth and brown meatballs on all aspects in hot oil, about 5 minutes. Hold a crumpled paper towel in a tongs and use it to dispose of excess grease from skillet.
Pour marinara sauce and water over meatballs in skillet. Stir to mix and produce to a simmer. Reduce warmness to medium-low and simmer, stirring once in a while, until meatballs are cooked through and not crimson within the center, about half-hour.

Notes :

Reynolds® Aluminum foil may be used to keep food moist, cook it lightly, and make clean-up less difficult.

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