After a few months of kitchen experiments Feeding Your Appetite is (almost) ready to launch its next two products. So let us pause for a moment and first have a little drum roll please! 
After months of ideation and experimentation, I am pleased to announce the next two stars of Feeding Your Appetite’s ready to cook product line – Ricotta Cheese and Herbed Ricotta Cheese Spread.
After months of ideation and experimentation, I am pleased to announce the next two stars of Feeding Your Appetite’s ready to cook product line – Ricotta Cheese and Herbed Ricotta Cheese Spread.
In the pre-launch days I have a lot of with a lot of extra ricotta cheese on hand that has made its way into several delicious meals and treats. This Lamb & Ricotta Meatball recipe showcases the magic of ricotta cheese in a classic meatball with marinara sauce dish. The addition of ricotta cheese creates more moist and tender meatballs that are perfect for absorbing all the robust flavors of your favorite marinara sauce.
These meatballs are wholesome and scrumptious by themselves but even more gratifying when tossed with a mound of spaghetti. However you serve them, be rest assured with these meatballs you’ll be feeding the appetites of your friends and family just like a traditional Italian nonna*! Buon Appetito!**
Lamb & Ricotta Meatballs Recipe
Recipe adapted from Chef John’s Ricotta Meatballs
Time: 45 minutes
Yield: 30- 32 meatballs
Recipe adapted from Chef John’s Ricotta Meatballs
Time: 45 minutes
Yield: 30- 32 meatballs
Ingredients:
3 tablespoons olive oil, divided
¾ cup red onion, diced
1 tablespoon garlic, peeled and minced
750 grams (1 2/3 pounds) ground mutton, lamb or beef
½ cup whole milk ricotta cheese
¼ cup packed chopped Italian parsley
1 – 2 eggs, beaten (See note)
1 ½ teaspoons crushed red pepper
salt and black pepper to taste
1/3 cup dry bread crumbs
3 ½ cups homemade or store bought marinara sauce (or any other favorite pasta sauce)
1 cup water
½ teaspoon dried oregano
2 tablespoons fresh Italian basil, chopped
3 tablespoons olive oil, divided
¾ cup red onion, diced
1 tablespoon garlic, peeled and minced
750 grams (1 2/3 pounds) ground mutton, lamb or beef
½ cup whole milk ricotta cheese
¼ cup packed chopped Italian parsley
1 – 2 eggs, beaten (See note)
1 ½ teaspoons crushed red pepper
salt and black pepper to taste
1/3 cup dry bread crumbs
3 ½ cups homemade or store bought marinara sauce (or any other favorite pasta sauce)
1 cup water
½ teaspoon dried oregano
2 tablespoons fresh Italian basil, chopped
Notes:
- First add only one beaten egg to the meatball mixture. If you are having a very hard time binding the meatballs then you can ½ -1 more beaten egg to the mixture.
Method:
- Heat 1 tablespoon of olive oil in a non-stick skillet. In this sauté the onion and garlic till the onions are soft and translucent. Transfer to a large mixing bowl and allow it to cool.
- Once the onion and garlic are cooled add the ground lamb, ricotta cheese, parsley, egg, crushed red pepper, salt, pepper, and mix until almost combined. Stir in breadcrumbs and continue to mix until thoroughly blended.
- Roll the mixture into golf ball sized meatballs.
- In a large skillet heat 1 tablespoon of olive oil over medium heat. Place half the meatballs on the skillet and cook till the meatballs are just browned on the outside but still raw from the inside (about 4-5 minutes). Remove these meatballs and add another spoon of olive oil and repeat with the rest of the meatballs.
- Now wipe down the same skillet and pour the marinara sauce and water along with the oregano and bring to a boil. Add in all the meatballs and reduce the heat to low and simmer stirring occasionally till the meatballs are no longer pink in the center.
- Remove from the heat and stir in the basil. Serve warm as is or over a bed of spaghetti.
*Grandmother in Italian
** Enjoy Your Meal in Italian
No comments:
Post a Comment