Best 3 Meatballs With Ricotta Recipes
**Introduction:**
Treat your taste buds to a delightful culinary journey with our diverse collection of meatball recipes. These meatballs are not your ordinary fare; they are bursting with flavor and uniqueness, each one showcasing a distinct cultural heritage. From zesty Italian meatballs to aromatic Swedish meatballs, and even a tantalizing vegetarian twist, our recipes cater to every palate.
**Recipes:**
1. **Classic Meatballs with Marinara Sauce:**
Experience the timeless flavors of Italy with these classic meatballs. Tender and juicy, these meatballs are simmered in a rich marinara sauce, creating a harmonious symphony of flavors that will transport you to the heart of Italy.
2. **Swedish Meatballs with Lingonberry Jam:**
Embark on a culinary adventure to Sweden with these delectable meatballs. Generously seasoned with a blend of herbs and spices, these meatballs are cooked to perfection and served with a sweet and tangy lingonberry jam, balancing the flavors expertly.
3. **Greek Meatballs with Tzatziki Sauce:**
Indulge in the vibrant flavors of Greece with these succulent meatballs. Crafted with a mixture of lamb and beef, these meatballs are infused with aromatic herbs and spices, complemented by a refreshing tzatziki sauce that adds a delightful zest.
4. **Vegetarian Meatballs with Sweet Potato and Black Beans:**
For those seeking a plant-based option, these vegetarian meatballs are a delightful surprise. Combining the goodness of sweet potatoes and black beans, these meatballs are packed with flavor and nutrients, served with a zesty tomato sauce that enhances their savory taste.
5. **Asian Meatballs with Ginger-Soy Glaze:**
Take a culinary trip to Asia with these tantalizing meatballs. Infused with a medley of Asian spices and herbs, these meatballs are coated in a luscious ginger-soy glaze, creating a harmonious balance of sweet, savory, and umami flavors.
No matter your taste preferences, our diverse selection of meatball recipes promises an unforgettable dining experience. Each recipe is carefully crafted to deliver a unique flavor journey, transforming ordinary meatballs into extraordinary culinary delights.
SPAGHETTI AND MEATBALLS WITH RICOTTA
Provided by Bobby Flay
Categories main-dish
Time 2h45m
Yield 4 to 6 servings
Number Of Ingredients 29
Steps:
- For the meatballs: Heat 2 tablespoons of the oil in a small saute pan over medium heat. Add the garlic and onions and cook until soft, about 1 1/2 minutes. Remove from the heat and let cool slightly.
- Whisk together the Parmesan, parsley, oregano, eggs, 3 tablespoons cold water, the sauteed garlic and onions and some salt and pepper in a large bowl until combined. Add the chuck and pork and gently mix together until combined. Begin adding breadcrumbs a few tablespoons at a time until the mixture just holds together. Cover and refrigerate for at least 1 hour and up to 8 hours. The longer you let the mixture sit, the more the flavor develops.
- For the fresh pasta: In a food processor, combine the flour and eggs. Pulse until it comes together as a dough. Remove and knead until smooth. Let rest for at least 30 minutes.
- For the tomato sauce: Heat the oil in a medium saucepan over medium heat. Add the onions and cook until soft, about 4 minutes. Add the garlic and red pepper flakes and cook for 30 seconds. Increase the heat to high, add the tomatoes and oregano and season with salt and pepper. Cook, stirring occasionally, until slightly thickened, about 15 minutes. Taste for seasoning (adding a pinch of sugar if needed) and stir in the basil.
- Form the meatball mixture into 1 1/2-inch balls. Heat the remaining 1 cup of oil in a large saute pan over medium-high heat until it begins to shimmer. Add the meatballs and fry until golden brown on all sides.
- Add the meatballs to the sauce, reduce the heat to medium and continue cooking until the meatballs have cooked through and the sauce has thickened more, about 15 minutes longer.
- To cook the pasta, bring a large pot of water to a boil and add salt.
- Roll out the dough in portions using a pasta roller. Cut out spaghetti using a pasta cutter and place the fresh pasta on a tray lined with parchment.
- Boil the pasta until al dente, 1 to 2 minutes. Toss the pasta with some of the warm sauce and a little bit of pasta water in a saute pan.
- Transfer the sauced pasta to a platter and top with the meatballs (using a slotted spoon). Ladle the remaining tomato sauce over the spaghetti and meatballs. Dollop ricotta on top and grate lots of Parmesan over the top. Garnish with fresh basil sprigs and parsley leaves.
RICOTTA MEATBALLS
These Ricotta Meatballs are easy to make on the stove top, bake in the oven, or cook in the Crock Pot! They are so flavorful and are perfect with pasta, in a sub, or with a side salad!
Provided by Stephanie
Categories Appetizer Main Course
Time 1h10m
Number Of Ingredients 20
Steps:
- Combine the Herb Ricotta mixture and set aside.
- Heat 1 tbsp. olive oil in a skillet and add the finely diced onion. Soften for 5 minutes, then add the garlic and cook for 1 more minute. Set aside and let cool.
- In a large bowl, combine the egg, half and half, breadcrumbs, Parmesan, parsley, Italian seasoning, mustard powder, and ¾ cup of the herb Ricotta mixture. Add the cooled onions/garlic.
- Season the meat with salt and pepper, add it to the large bowl and gently mix it with your hands until well-combined. (Don't overwork the meat or it will become tough.)
- Roll into 1 ½-inch meatballs and transfer them to the fridge for 15 minutes.
- Heat remaining oil in a large skillet over medium-high heat. Use enough oil to cover the meatballs almost halfway.
- Brown the meatballs in batches, leave plenty of room around each so that you can easily rotate them without having to pick them up to flip them. Brown for about 1 ½ minutes per side. Use kitchen tongs to remove and set aside.
- Remove excess oil from the skillet and add 32 oz. of marinara sauce. The sauce will thicken and reduce during cooking so I recommend that you add about ¼+ cup water as well so that the sauce doesn't get too thick. You can do this now or later as you judge the consistency. (The ricotta topping thickens it more as well.)
- Add the meatballs to the skillet and spoon the sauce on top. Cook for 30 minutes over medium heat, partially covered. Use a small cookie scoop to dollop the remaining herb ricotta mixture on top and allow it to heat through during the last 15 minutes.
- Garnish with parsley and serve.
Nutrition Facts : Calories 89 kcal, Carbohydrate 3 g, Protein 5 g, Fat 6 g, SaturatedFat 3 g, TransFat 1 g, Cholesterol 22 mg, Sodium 223 mg, Fiber 1 g, Sugar 1 g, UnsaturatedFat 4 g, ServingSize 1 serving
PORK AND RICOTTA MEATBALLS
Ricotta is the secret to tenderness in these all-purpose meatballs. Serve them plain, with a marinara sauce for dipping, or simmer the meatballs in tomato sauce for serving over spaghetti. Ground chicken is a great alternative and will yield cheesier tasting meatballs.
Provided by Kay Chun
Categories lunch, weekday, meatballs, appetizer, main course
Time 20m
Yield 4 servings
Number Of Ingredients 7
Steps:
- Heat oven to 425 degrees. In a large bowl, combine all of the ingredients and use your hands to gently mix.
- Shape the meat into 12 equally sized balls (about 2 1/4 inches in diameter). Arrange on a greased rimmed baking sheet.
- Bake until golden and cooked through, about 15 minutes. Serve warm.
Nutrition Facts : @context http, Calories 476, UnsaturatedFat 16 grams, Carbohydrate 11 grams, Fat 33 grams, Fiber 1 gram, Protein 31 grams, SaturatedFat 14 grams, Sodium 424 milligrams, Sugar 1 gram, TransFat 0 grams
Tips:
- Choose the right meat. A combination of ground beef and pork works well, but you can also use all beef or all pork. If you're using ground turkey, be sure to add some extra fat, such as olive oil or butter, to keep the meatballs moist.
- Use fresh, high-quality ingredients. The better the ingredients, the better the meatballs will taste.
- Season the meatballs well. Use a combination of salt, pepper, garlic, and Italian herbs.
- Don't overmix the meatball mixture. Overmixing will make the meatballs tough.
- Form the meatballs into uniform balls. This will help them cook evenly.
- Brown the meatballs before simmering them. This will give them a nice crust and help keep them moist.
- Use a flavorful sauce. A simple tomato sauce or a creamy Alfredo sauce are both good choices.
- Serve the meatballs hot. They can be served over pasta, rice, or mashed potatoes.
Conclusion:
Meatballs are a delicious and versatile dish that can be enjoyed by people of all ages. They're perfect for a weeknight meal or a special occasion. With a little planning and effort, you can make meatballs that are sure to impress your family and friends.
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