Ricotta Meatballs
These meatballs are so fluffy and moist, the best meatballs with ricotta inside and baked in a Tomato Sauce!
Perfect with Spaghetti, Linguine, Potatoes, or with a simple Side Salad.
[adrotate group="2"] [adrotate group="4"]- 450g/16oz Ricotta Cheese
- 1 Tsp Basil (Dried)
- 1 Tsp Oregano (Dried)
- 1 Tsp Parsley (Dried)
- 1 Tsp Garlic (Minced)
- 1 Small Onion (finely diced)
- 2 Cloves Garlic (minced)
- 1 Egg (beaten)
- ¼ Cup Cooking Cream
- ¼ Cup Breadcrumbs
- ¼ Cup Parmesan Cheese
- ¼ Cup Parsley (Parsley)
- ½ Tsp Italian Seasoning
- ½ Tsp Mustard Powder
- 250g/8.8oz Beef (Ground)
- 125g/4.4oz Pork (Ground)
- Salt & pepper
- 2 Tbsp Olive Oil
- 3 Cloves Garlic (minced)
- 2 Tins (400g/14.1oz) Tomato Juice
- 1 Bay Leaf
- ½ Tsp Italian Seasoning
- 4 Tbsp Parsley (Chopped)
- ¼ Tsp Salt
- ¾ Cup Water
Heat olive oil in a pan. Add the garlic and cook for 1 minute
Add the tomatoes and seasonings to the pot and stir to combine.
Simmer for 15 minutes. When ready add about ¾ Cup water as well so the sauce doesn't get too thick during baking.
Enjoy!
Combine the Herb Ricotta mixture and set aside.
Heat 1 tablespoon olive oil in a skillet and add the finely diced onion.
Soften then add the garlic and cook for 1 more minute. Set aside and let cool.
In a large bowl, combine the egg, cream, breadcrumbs, parmesan, parsley, Italian seasoning, mustard powder and ½ Cup of the Herb Ricotta mixture.
Add the cooled onions/garlic. Now add the ground beef/pork, salt and pepper.
Gently mix until well combined. (Don't overwork the meat or it will become tough).
Gently mix until well combined. (Don't overwork the meat or it will become tough).
Heat olive oil in a skillet, use enough to cover the meatballs halfway.
Brown the meatballs in batches. Remove and set aside.
Add ¾ of the tomato sauce to a casserole dish. Add the meatballs and top with the remaining sauce.
Cover with foil and bake at 190C/375F for 30 minutes.
Remove foil and add dabs of remaining herb ricotta on top. Baked uncovered for 15 more minutes.