Best 2 Ricotta Filled Meatballs Recipes
Indulge in a culinary journey with our delectable Ricotta-Filled Meatballs, a symphony of flavors that will tantalize your taste buds. These meatballs, crafted with a blend of ground beef, pork, and ricotta cheese, are not your average meatballs. The ricotta filling adds a luscious, creamy texture that melts in your mouth, while the savory meat mixture provides a hearty and satisfying bite. Pan-fried to golden perfection, these meatballs are then simmered in a rich tomato sauce, infusing them with a vibrant and tangy flavor. Serve them over a bed of steaming pasta, nestle them in a crusty bread roll, or savor them as an appetizer with your favorite dipping sauce. This recipe provides step-by-step instructions, ensuring that even novice cooks can create these culinary gems. Additionally, we offer variations to suit your preferences, including a baked version for a healthier option, a spicy version for those who love a kick, and a vegetarian version for plant-based enthusiasts. With beautiful photos and detailed instructions, this recipe guide will lead you on a culinary adventure that will leave you craving for more.
Check out the recipes below so you can choose the best recipe for yourself!
RICOTTA-FILLED MEATBALLS
Basic meatballs become dinner party fare when stuffed with rich, creamy ricotta cheese in this recipe from Apizz chef John LaFemina.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Beef Recipes Ground Beef Recipes
Number Of Ingredients 19
Steps:
- Make the meatballs: Preheat oven to 350 degrees.
- Run bread under water and gently squeeze out excess liquid. Transfer bread to a large bowl and add veal, beef, pork, egg, onion, parsley, basil, cheese, and oregano; season with salt. Using your hands, mix until well combined. Divide mixture into 8 equal portions and roll each portion into a large round meatball. Place meatballs in a large baking dish.
- In a large bowl, combine tomato sauce and two cups of water. Spoon tomato sauce mixture over meatballs until liquid comes three-quarters of the way up the meatballs, adding more water if necessary. Cover baking dish with parchment paper-lined aluminum foil and transfer to oven. Bake meatballs for 1 hour, rotating dish after 30 minutes.
- Make the stuffing: In a medium bowl, mix together all ingredients. Transfer cheese mixture to a pastry bag fitted with a large plain round tip; set aside.
- Remove meatballs from baking dish and discard liquid. Using an apple corer or small knife, cut out a 1/2-inch hole in the bottom of each meatball; fill hole with cheese mixture and transfer meatballs to a large baking dish, hole side up.
- Serve: Preheat oven to 350 degrees. Spoon tomato sauce evenly over meatballs and transfer to oven. Bake until heated through, 10 to 15 minutes. Top each meatball with a tablespoon of ricotta cheese (it should look like it is oozing from the center) and sprinkle with Parmigiano; return to oven and heat for 3 minutes. Serve immediately.
RICOTTA-FILLED MEATBALLS WITH FENNEL AND CHILI
Provided by Food Network
Time 1h20m
Yield 24 meatballs
Number Of Ingredients 22
Steps:
- Put the ricotta in a cheesecloth-lined sieve set over a bowl; let drain in the refrigerator overnight.
- Preheat a large skillet over medium heat. Add the olive oil, diced fennel, onion and garlic. Reduce the heat to medium low and cook until the vegetables are soft, about 10 minutes; let cool completely.
- Meanwhile, put the bread in a bowl, add the milk and soak about 5 minutes. Mix the beef, veal and pork in a large bowl. Add the onion mixture, egg, lemon zest, red pepper flakes, fennel seeds, pecorino, parmesan and parsley. Drain the bread, add it to the meat mixture and mix until combined. Season with salt and pepper.
- Mix the ricotta and salt to taste in a bowl; transfer to a pastry bag with a round tip. Form the meat mixture into 24 meatballs (slightly larger than golf balls). Make a 1-inch indentation in each meatball with your thumb, then pipe in about 1 teaspoon ricotta and form the meat around it to cover the cheese.
- Heat the canola oil in a large skillet over medium heat. Add the meatballs and cook until golden brown on all sides, about 7 minutes; set aside. Warm the tomato sauce in a large saucepan over medium heat. Put the meatballs in the tomato sauce and simmer until cooked through, about 15 minutes.
- Divide the meatballs and sauce among bowls; serve over bucatini, if desired. Drizzle with olive oil. Sprinkle with a pinch each of red pepper flakes and fennel pollen, if desired.
Tips:
- To ensure the meatballs stay moist and tender, use a combination of ground beef and ground pork.
- For a more flavorful filling, use a good quality ricotta cheese and grated Parmesan cheese.
- To prevent the meatballs from drying out in the oven, bake them in a covered dish or wrap them in foil.
- For a crispy exterior, brown the meatballs in a skillet before baking them in the oven.
- Serve the meatballs with your favorite pasta sauce and a sprinkle of freshly chopped parsley or basil.
Conclusion:
These ricotta-filled meatballs are a delicious and easy-to-make appetizer or main course. They are perfect for any occasion, from a casual get-together to a formal dinner party. With their tender and juicy interior and crispy exterior, these meatballs are sure to be a hit with everyone who tries them.
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