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Ricotta Cheese Meatballs


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  #1  
December 29th, 2013, 07:20 AM
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Join Date: Oct 2013
Posts: 231
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

Instructions
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.
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