RICOTTA MEATBALLS

We’re on a bit of a ricotta kick lately. And these meatballs are moist and tasty! You can bake them and freeze for later use or cook them in a large pan with your favorite marinara sauce!

Ingredients

• ½ cup (4 ounces) of whole-milk ricotta cheese

• ½ cup (two ounces) of grated parmesan cheese

• 2 teaspoons of Kosher salt

• 1 teaspoon of (freshly ground) pepper

• 1 large egg 

• ½ cup plain bread crumbs

• 1 pound ground pork (or ½ lb beef/1/2 lb pork mixture. We've done both)

Prep

1. Heat the over to 425 F.

2. Combine all the ingredients in a large bowl; mix gently with your hands.

3. Shape the meat mixture into 12 equally-sized meatballs. 

4. Arrange on a greased-rimmed baking sheet (or place on parchment paper for easy clean up).

5. Bake until cooked through and golden (about 15 - 20 minutes).

6. If cooking in a marinara sauce, brown them first on each side in a large skillet on medium-high heat then add the marinara sauce and cook on low heat for about 30 minutes or until cooked through.

7. Serve with your favorite spaghetti. Sometimes we eat them with rice and veggies. 

8. If freezing for later use, reheat them at 375 F for about 20 minutes.    

Enjoy!