Herbed Ricotta Meatballs
I love a simple meatball. I think they are completely underrated as a universally loved and versatile protein. You can easily mix them up by using different meats, different seasonings, different sauces. Usually I use a base of ground meat, egg, and homemade bread crumbs soaked in a bit of milk but there are the days when even that simple ratio seems like too much work. Enter the ricotta meatball. No breadcrumbs, no whisked egg, no fuss required. The ricotta acts as binder and moisture giver and is a perfectly springy addition to my favorite dinner superstar. It pairs well with a lighter meat like ground chicken or turkey, but it works just as well with other ground meats!
Ingredients:
2 pounds ground turkey or chicken (or beef or sausage!)
2 garlic cloves finely grated
1/4 cup freshly chopped herbs (i love parsley, thyme or oregano here)
1 1/2 cups ricotta cheese
1/4 cup parmesan cheese, plus 2 tablespoons set aside
2 teaspoons salt
pepper to taste
Directions:
Preheat your oven to 425 degrees F. Line a baking sheet with parchment. In a big bowl combine the ground meat, garlic, chopped herbs, ricotta, parmesan, salt and pepper with your hands. Make little golf ball sized balls of meat and set them on the baking sheet about 1 inch apart. Bake them for about 20-30 minutes until almost done and remove from the oven to sprinkle the extra 2 tablespoons parmesan on top. Pop it back in the oven for about 5 more minutes. They should be slightly browned and give a bit of resistance when poked. Serve however you’d like and enjoy!
