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Ricotta Meatballs Recipe
Ricotta meatballs swimming in a classic arrabbiata sauce made with the finest San Marzano tomatoes and a sprinkle of fontina cheese melted under the broiler.
👥 6 Servings⏱️ Prep & Cook: 40 min⏳ Prep: 25 min🔥 Cook: 15 min👤 Florentina📖 ciaoflorentina
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- bowl
- mixing bowl
- oven
- pan
📝 Preparation Steps
1
Prepare the arrabiata sauce in advance according to the recipe.
2
In a large mixing bowl combine the ground chuck, ricotta cheese, oregano, parsley, sea salt, garlic, onion, baking soda, bread crumbs and egg. Use your hand and mix well until everything is combined.
ground chuck (organic grass fed)1 lbgarlic (grated)3 clovesgrated onion3 tbspegg (large)1
3
Pour a little olive oil in the palm of your hands and form 21 meatballs, the size of golf balls.
4
Meanwhile bring the arrabiata sauce to a simmer and drop the meatballs in the simmering sauce. Cover with a tight lid and cook on low flame for ⏱️ 15 minutes. Remove from heat.
5
Remove the lid and sprinkle the meatballs over the top with the fontina cheese.
6
Broiler Method:
7
Preheat your broiler and broil the meatball bake for a few minutes until the cheese has melted. Sprinkle with the parsley and serve on top of mashed potatoes.
8
Oven Method:
9
Preheat your oven to 350"F.
10
Follow all the above steps and after you sprinkle the meatballs with the cheese you loosely cover the pan with some aluminum foil. Bake for about 10 t0 ⏱️ 15 minutes until the cheese has melted.
Nutrition Facts
calories
382 kcal
fat Content
28 g
serving Size
1 serving
fiber Content
1 g
sugar Content
1 g
sodium Content
997 mg
protein Content
25 g
trans Fat Content
1 g
cholesterol Content
126 mg
carbohydrate Content
7 g
saturated Fat Content
14 g
unsaturated Fat Content
11 g
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