Beef-Ricotta Meatballs

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1lb organic ground beef
1/2 cup fresh ricotta cheese
1/3 cup freshly grated Parmigiano-Reggiano cheese
1 egg
1 cup panko breadcrumbs
2 Tbsp whole milk (adjust if mix is too dry)
1 tsp fresh lemon zest
1 tsp red pepper flakes
1 Tbsp fresh finely chopped parsley, or 1 1/2 tsp dried parsley
1/2 tsp ground fennel (I use 1/4 tsp)
1 tsp kosher salt
1/2 tsp freshly ground black pepper

Heat oven to 400 degrees and line a baking sheet with parchment paper.

1. In a bowl place the ground beef and add the Parmigiano cheese, breadcrumbs, milk, lemon zest, chopped parsley, red pepper flakes, fennel, salt and pepper.
2. In a separate bowl combine the egg and ricotta cheese. Mix together. Add to the ground beef mixture.
3. With clean hands incorporate all ingredients together until well combined. If you need to add slightly more milk so the mixture is slightly damp but not wet do so.
4. Roll meatballs so they're roughly all the same size. Typically I get 16-20 meatballs depending on size.
5. Bake for 15 mins flipping the meatballs half-way through so they brown on both sides.

Recipe adapted from Food & Wine


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