Recipe Meatballs Ricotta Cheese

Pour 2 tablespoons olive oil in same skillet used to cook onions.

Recipe meatballs ricotta cheese. In a mixing bowl combine the ground meats ricotta parmesan breadcrumbs egg parsley and nutmeg. Using your hands gently mix until well combined. Use your hand and mix well until everything is combined.

Remove from the baking sheet and store in a freezer ziplock bag or container for up to one month. Divide the mixture into 8 equal portions and roll each portion into a large meatball. Stir ground beef ricotta cheese parsley egg kosher salt black pepper and cayenne pepper with onion mixture until almost combined.

Pour a little olive oil in the palm of your hands and form 21 meatballs the size of golf balls. Bake the ricotta meatballs cool completely and place on the baking sheet in the freezer until frozen. In a large mixing bowl whisk eggs with parmesan cheese salt pepper garlic powder and fresh chopped parsley.

Add veal beef pork egg onion parsley oregano cheeses salt and pepper. Step 3 roll about 2 tablespoons of mixture into a 1 inch ball for each meatball. Preheat oven to 450f.

In a large mixing bowl combine the ground chuck ricotta cheese oregano sea salt garlic onion baking soda bread crumbs and egg. This may take about 10 minutes kind of let the bread absorb the cheese and mix occasionally. Pressing the bread into the cheese to form a paste.

The ricotta also adds a super creamy texture to the meatballs. Chop bread into small pieces no larger than 1 4 inch and place in a large bowl. It is non traditional to add ricotta into meatballs however this is precisely what makes them light and fluffy.