Log In Sign Up

Ricotta Cheese Meatballs

Forum: 2014 Playroom


Welcome to the JustMommies Message Boards.

We pride ourselves on having the friendliest and most welcoming forums for moms and moms to be! Please take a moment and register for free so you can be a part of our growing community of mothers. If you have any problems registering please drop an email to boards@justmommies.com.

Our community is moderated by our moderation team so you won't see spam or offensive messages posted on our forums. Each of our message boards is hosted by JustMommies hosts, whose names are listed at the top each board. We hope you find our message boards friendly, helpful, and fun to be on!

Reply Post New Topic
  Subscribe To 2014 Playroom LinkBack Topic Tools Search this Topic Display Modes
December 29th, 2013, 07:20 AM
Join Date: Oct 2013
Posts: 155
Ricotta Cheese Meatballs

Prep Time: 30 minutes
Cook Time: 1 hour, 15 minutes
Total Time: 1 hour, 45 minutes
Yield: 6 servings
Soft, moist, gluten-free meatballs made with ricotta and parmesan cheeses.

For the Meatballs:
1/2 pound ground pork
1/2 pound ground beef
1/4 cup yellow onion, finely chopped
3 cloves garlic, minced
1 cup ricotta cheese
1/2 cup Parmesan Cheese, fresh grated
1 egg (beaten)
1/4 cup flatleaf parsley, chopped
1 teaspoon dried Italian seasoning, crushed between fingertips
a few grates fresh nutmeg; a pinch or two of ground
sea salt and fresh black pepper

For the Sauce:
1 large yellow onion, diced
1 green bell pepper, diced
olive oil, for sauteing
sea salt and fresh black pepper
5 large cloves garlic, minced
1 (28 ounce) can crushed San Marzano tomatoes
1 tablespoon Italian seasoning, crushed between fingertips
pinch of sugar
red pepper flakes, optional, a few pinches
1 pound spaghetti
Parmesan cheese, for serving

1. Preheat oven to 425 degrees F. Lightly grease with olive oil a large roasting pan or baking sheet with sides. In a large bowl combine all the meatball ingredients using your hands or a fork. Roll into 1 and 1/2 inch meatballs, place on baking sheet and bake 18 minutes.
2. Meanwhile start the sauce by sauteing the onion and green pepper in an extra large soup pot or sauce pan, season with salt and pepper and cook until onion are translucent. Add garlic and saute until fragrant. Add tomatoes, seasoning, a teaspoon of coarse salt, 1/4 teaspoon black pepper, a pinch of sugar and red pepper flakes if desired. Bring to a simmer.
3. Remove meatballs from oven and add them one by one into the sauce. Simmer 30-40 minutes, tasting the sauce and seasoning as needed. Serve over spaghetti with fresh grated parmesan cheese.

I just make the meatballs and freeze them. Then, I will throw them in with spaghetti sauce when heating it up to add a little animal protein to my meal.
Reply With Quote

Topic Tools Search this Topic
Search this Topic:

Advanced Search
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are Off
Pingbacks are Off
Refbacks are Off

All times are GMT -7. The time now is 02:35 PM.

Powered by vBulletin® Version 3.8.9
Copyright ©2000 - 2017, vBulletin Solutions, Inc.
Search Engine Optimization by vBSEO 3.6.0