How to Create the Ricotta Meatballs for Esteeming Your Cooking
The fact is that there’re kitchen dramas sometimes; and for meatballs, some of those events are really occurring. I mean, for years I’m all about my baked chicken meatballs-they’re in the throne! and don’t get me wrong, there even still-splendid. That was just before this guy named Ricotta meatballs came into being. And people, these little guys? They’re changing everything.
And I’m not kidding you-dude, these ricotta meatballs are a total game changer for real. They seriously personify everything you ever wanted: marvelously, they’re delicate, juicy, extra flavor-packed, and also surprisingly easy to make. Hands down my new favorite.
Imagine this: walking into the house after a long day-from school, from work, from life, whatever. And the first thing that hits you is that unbelievably mouthwatering aroma of warm garlic bread. Your eyes dart around the room, and you can see a skillet of meatballs with golden, crispy tops bubbling in sauce, just begging to be devoured. You hear forks clinking, people laughing, and the euphoniously quiet sounds of people eating happily. That, my friends, is what it looks like to have love.
Reasons To Love Ricotta Meatballs
I’ve tried this meatball recipe using chicken and turkey, and although both work great, I lean just a tad more to turkey. Perhaps this is because of the little richness added by some fat to give those meatballs some extra juiciness. Even ground beef works, and why stop there? Italian sausage can give these a fun spin. This recipe is very forgiving; feel free to combine any of the meats mentioned. Let me tell you; do not hesitate to double this recipe because the meatballs will be gone in a flash!
Now, garlic bread! I will tell you, when serving these meatballs, a big and gorgeous loaf of garlic bread is something I cannot give up. The bread itself and the garlic-buttery flavor are perfect to dip in the bubbling sauce! But if bread is just too heavy now, buttered noodles work as well. As for veggies, keep them simple; a nice green salad or a quick Caesar salad, or maybe some easy steamed green beans. They all have a beautiful dish fit next to these meatballs.
But the real star of the show for these meatballs is that ricotta. The secret ingredient that gives them juiciness and flavor. With the help of ricotta, every meatball is soft and tender, with a rich melt-in-your-mouth characteristic. My husband, Bjork, loves them because, well, protein. And then the kids. Our three-year-old loves them so much she prayed before dinner the other night, thanking God for the meatballs! If that doesn’t say something about them, what does?
If you’re like us, you’ll totally fall in love with these meatballs, so let’s go ahead and dive into making them!
How To Make Ricotta Meatballs-An Illustrated Step-by-Step
Mixing the Meatball Mixture
The great thing about this recipe is that it is so easy. Everything goes into a bowl: no chopping, no fussing. Just mix the ground meat with the ricotta, breadcrumbs, egg, garlic, and spices. Once mixed well, just leave for a second, maybe give another mix. Unbelievably simple, right?
Rolling Into Meatballs
Now roll the mixture into meatballs. You can make them any size you want; about 1 ½ inches across is usually just right. For best results, I love to use a well-oiled oven-proof pan to lay in the meatballs. This prevents sticking and you can pop the whole thing in the oven when it’s done. If you don’t have one of those, a baking sheet will work too!
Baking the Meatballs
Preheat your oven to 400°F, and bake for about 20 to 25 minutes. You’re going for that perfect golden color, just slightly crispy outside and juicy and tender in the inside. Your kitchen will smell unbelievably amazing; be prepared for a serious hunger pang.
Put on Sauce
Once you cook out the meatballs, it is time to add sauce to those. You can either do a homemade marinara or just get a jar of your favorite sauce (Rao’s and DeLallo are my most-used type), and then pour it on the meatballs making sure that each one is nestled in there. Let simmer for a few minutes for all the flavors to meld.
Add The Crispy Topping
It is strictly optional, but it sweetens the pot. To make a crispy topping, sprinkle some grated Parmesan or mozzarella cheese over the meatballs and place into the oven where you turn on the broiler for a few minutes. You have to keep an eye on it at this point because it will just burn the cheese pretty quickly; really, it’s just enough time to make everything bubbly and golden.
You Are Done! Savour It
That’s it! All that is left to do is dig your fork into that skillet of goodness. Lay out the ricotta meatballs with all the trimmings, and prepare for the chorus of “More, please!” from your guests.
Ricotta Meatballs Frequently Asked Questions
How do I make it dairy free?
For these meatballs, ricotta is one of the defining ingredients, tenderizing as well as binding. Perhaps you might want to consider my baked chicken meatballs for a dairy-free alternative. They’re another crowd-pleaser for that effect but can easily be adapted to a dairy-free diet by omitting the Parmesan.
What if I want these meatballs to be gluten free?
That’s easy! Swap the bread crumbs for gluten-free bread crumbs and voila!
What type of tomato sauce will you recommend?
I have tried many sauces and found Rao’s and DeLallo to top the list because of its great taste and the use of high-quality ingredients.
Will these be ground beef meatballs instead?
Sure! In this recipe, ground beef is as much a suitor as any other meat, giving the dishes a subtly different taste. You could even mix beef with turkey or chicken for a nice balance.
What is normally served with these meatballs?
In my house, garlic bread is a must, but for the not-into-it crowd, buttered noodles or a salad would work nicely as well. For veggies, I would throw together a quick Caesar salad, a fresh green salad, or steamed green beans.
A Meal That Feels Like Home
These ricotta meatballs sure became an instant family favorite; I trust they will become one for yours too. They are perfect for a warm weeknight dinner or for treating guests. You will only have to make them once to find out why all the buzz. So get those happy, happy bellies ready!
