Ricotta Meatballs
I’ve always wanted to try using ricotta cheese in meatballs, and I’m so glad I finally did. They’re so tender and I mean, you’re adding full fat cheese to meat, how bad can that be? (Ina G. ;))
Recipe by Tierney Larson
Servings: Makes about 15 golf ball sized meatballs
Ingredients:
For the Meatballs
1 lb ground beef
3/4 cup whole milk ricotta cheese
1 1/2 tsp diamond kosher salt (if using Morton’s use 1 tsp)
Freshly ground black pepper
A few grinds of whole Nutmeg
8 sprigs of fresh thyme leaves (about 1/2 tsp)
1/4 cup of bread crumbs
2 cloves garlic minced
3 tbl olive oil
For the Sauce:
1/4 cup of olive oil
1 yellow onion, finely diced
kosher salt
1 clove of garlic minced
1 bay leaf
2 tbl tomato paste
1/2 cup white wine (I like to use Sauvignon Blanc)
1 28oz can of whole peeled tomatoes drained
1 28oz can of crushed tomatoes
ok so….
Place the beef, ricotta, salt, pepper, thyme, bread crumbs, and garlic in a large bowl, and mix by squeezing the ingredients together until they’re evenly combined. Don’t overwork the meat or it will be tough, but if you squeeze it all together using your hands, it’s a good way to make sure the ingredients are all combined without working it too much. Get a sheet tray and using a 2 tbl spoon scoop, (or eyeballing it) scoop out the meatballs and place them on the sheet tray. They should be about the size of a golf ball. Set aside.
In a Dutch oven or your fav sauce pot, heat over medium heat, add the olive oil and heat until shimmery. Add the onions and a pinch of kosher salt and let cook, stirring now and then so it doesn’t get any color, for 7 min until tender. Then add the garlic and bay leaf and let cook until fragrant, about 1 min. Then add the tomato paste and another pinch of salt. Let that cook for 2 min. until the tomato paste turns a brick red color. Add the wine and let simmer to reduce by half, about 4 minutes. Add the canned tomatoes and stir and add another good pinch of salt.
Heat a cast iron or heavy bottomed skillet over medium high heat, when hot add the oil and heat until small little wisps of smoke just start appearing. Add the meatballs in batches so you don’t overcrowd the pan, and sear on all sides, about 2-3 min per side, or until it gets a nice browning. Shake off the excess oil and add them straight into the simmering sauce to finish cooking. Simmer them in the sauce for about 10 min, or until cooked through.
Serve with pasta or on a roll with some mozzarella and arugula.
