Meatballs made with Ricotta Cheese

In some parts of the world, bread is considered the food of life. In my neck of the woods, it’s the meatball. As a little girl, I vividly remember riding my bicycle in Brooklyn when our neighbor Nina called to me from the alley way to tell me she made meatballs. I peddled to her side door, put my kick stand up and ran inside. She placed two glistening fried meatballs and a fork in front of me. I  savored every bite. Most kids would have been happier with a cupcake. Meatballs are the perfect comfort food and are prepared by many cultures in different ways. Here is an Italian American version where ricotta cheese is added to moisten the meatball mixture. This method results in a perfectly tender and moist meatball. I will never make a meatball without ricotta again.

Meatballs made with Ricotta Cheese

Ingredients:

2 pounds ground beef (meatloaf mix, ground beef, pork, and veal) can be used

1 cup of dry breadcrumbs

2 eggs, beaten

2 cups of whole milk ricotta cheese

¾ cup of grated parmesan cheese

½ cup chopped fresh parsley

Garlic powder, kosher salt, and black pepper to taste

Directions:

In a large mixing bowl, whisk eggs with parmesan cheese, salt, pepper, garlic powder and, fresh chopped parsley. Mix in ricotta cheese, then add the ground meats and breadcrumbs. Combine well. Shape the meat into your preferred size meatballs. Using an ice cream scoop is a great way to produce evenly sized meatballs.. Either fry in hot oil, turning to brown on all sides, or bake rolled meatballs in a 400 degree oven on parchment paper, occasionally turning to insure even browning. Drain on paper towels to absorb excess oil.

Inspirations:

a.       Add to your favorite tomato sauce and continue to cook so that the meat absorbs the sauce. Serve over pasta or polenta.

b.       Can be made appetizer size with a melon ball scoop. After cooking,  thread onto skewers and serve with a side of marinara sauce.

c.       Serving alternative; spread my recipe for homemade ricotta cheese on an individual plate. Place two regular sized meatballs on top of the ricotta mixture, then spoon over with marinara sauce, garnish with fresh basil.