Italian Meatballs with Herbed Ricotta
Creamy herbaceous whipped ricotta cheese topped with a large juicy Italian meatball. Serve it with a side of focaccia bread.
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Servings: 4
Ingredients
Meatballs
- 1 lb. ground beef
- 1/2 cup Italian-style panko breadcrumbs
- 1 egg
- 1/4 cup milk
- 1 teaspoon Italian seasoning
- 1/3 cup finely grated parmesan cheese
- 1 teaspoon Worcestershire sauce
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1-1/2 cups prepared pasta sauce
Herbed Ricotta
- 1 cup whole milk ricotta cheese
- 1/2 cup grated parmesan cheese
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1 tbsp fresh chopped rosemary
- 1/2 teaspoon Italian seasoning
- drizzle of extra virgin olive oil
Instructions
Meatballs
Meatballs
- Preheat oven to 400°.
- Place all of the meatball ingredients into a large bowl.
- Gently blend the ingredients using your hands until fully combined.
- Divided the meatball mix into quarters and roll 4 equally sized meatballs.
- Place the meatballs into a shallow baking dish that has been sprayed with non-stick spray.
- Bake uncovered for 20 minutes.
- Remove from oven, pour sauce over meatballs, and return to oven for another 7-10 minutes.
Herbed Ricotta
- Whisk all ingredients in a small bowl.
- Place in refrigerator for at least 20 minutes.
To Plate
- Serve a large spoonful of the herbed ricotta with a meatball on the side.
- Serve with a side salad and garlic bread.
Notes
Krazy Kitchen Mom Tips
- Both the meatballs and the herbed ricotta can be made a day ahead of time.
- To reheat - add meatballs and sauce to a stovetop skilled and simmer until fully warmed or microwave.
- Serve warmed meatballs with the herbed ricotta