Tuesday, February 24, 2015

ricotta meatballs

Sometimes a good meatball hits the spot.
recipe idea is from Better Homes and Gardens.

makes about 60 meatballs so you can definitely half the recipe


1 large yellow onion, minced
¼ cup minced garlic
3 Tbsp. olive oil
2 eggs, lightly beaten
2 ½ lb. ground beef
1 cup parmesan, grated
15 oz whole milk ricotta (see instructions for making your own below. Who knew it was so simple?)
1 cup panko bread crumbs (To make your own take any kind of bread, even gluten free, pulse bread in blender, and bake at 300º stirring a couple times, until crisp)
½ cup fresh flat-leaf Italian parsley, chopped
½ cup fresh basil, chopped
Marinara sauce (optional - Some people, like my husband, prefer meatballs the good ol' Dutch way with mashed potatoes and green beans)

1. Preheat oven to 350º. Line shallow baking pans with parchment; set aside.
2. In a large skillet cook onion and garlic in 1 Tbsp. of the olive oil until translucent (about 8 minutes. Let cool.
3. Meanwhile, in a large bowl, combine eggs, ground beef, panko, parmesan, ricotta, parsley, basil, ½ tsp. salt and ¼ tsp. pepper. Add onion mixture. Using your hands, mix to combine. If meatballs are are too soft add more breadcrumbs. Shape into 2-inch balls and place on prepared pans.
4. Brush with remaining olive oil (this prevents moisture from escaping and helps them stay juicy and tender). Bake 22 minutes or until just cooked through (165ºF).
5. Meanwhile, if serving with Marina sauce, add sauce to pan and bring to boiling. Add meatballs and coat with sauce. Simmer for 5 minutes then serve.

Homemade ricotta:
4 cups whole milk
1 cup heavy cream
¾ cup buttermilk
1 Tbsp. lemon juice
½ tsp. salt

cheesecloth (available in the baking/cooking aisle) and fine mesh strainer

1. Add all ingredients to a large pot and cook over medium heat, stirring occasionally, until mixture has reached 160º (about 25 minutes). The mixture will begin to separate, forming bits of milky cheese curds and watery whey.
2. Line the strainer with cheesecloth and place over a large bowl. Pour in the milk mixture.
3. Refrigerate about 2 hours, or until most of the liquid has drained from the cheese. For a softer texture drain for less time and for firmer continue to drain overnight. Remove from cheesecloth and use.
4. Voila! You have made your own cheese!

No comments:

Post a Comment