Mouthwatering Meatballs

Mouthwatering Meatballs

If you don’t try any recipe mouthwatering meatballs, that’s fine… but if you love spaghetti and meatballs and you don’t try this recipe, you will totally miss out. I never really cared for meatballs before I ate these mouthwatering meatballs.

I last posted about spaghetti and meatballs in a blog posting entitled “Killer Meatballs”, back in June. I adapted a recipe for meatballs by Michael Symon. I mentioned in that posting that I was going to make Michael’s recipe next time I made meatballs. Well, I made a closer version of Michael’s this time. I baked them instead of frying them. I also used my recipe from Ina Garten‘s recipe for homemade ricotta that goes in the meatball mixture.

With traditional Italian flavors, these mouthwatering meatballs are made with parmesan, Ramona and homemade ricotta cheese. Drenched in simple tomato sauce these juicy meatballs will be an instant favorite.

Here’s the recipe:

With traditional Italian flavors these mouthwatering meatballs are made with parmesan, Ramona and homemade ricotta cheese. Drenched in simple tomato sauce. | TheMountainKitchen.com

Mouthwatering Meatballs | Servings: 6-8 | Time: 1 Hour

Ingredients:

  • 1 clove garlic, minced
  • 1 shallot, minced
  • 3 slices of loaf bread
  • ¼ cup whole milk
  • 1 pound ground beef, chuck
  • ¾ cup ricotta cheese
  • ½ cup fresh flat-leaf parsley, chopped
  • ¼ cup parmesan, fresh grated
  • 1 teaspoon Kosher salt
  • 1 egg

Directions:

Preheat oven to 400 degrees F.

Pour milk into a saucer and pour over sliced bread. Turn the bread to coat with milk. Allow the bread to sit and absorb the milk. Once the herbs are chopped squeeze out excess milk from the slices of bread.

Mix all ingredients well, ensuring that the mixture is thoroughly mixed. I always use my hands.

Your hands are your best kitchen tool for this task, besides a mixer, but who has time for cleaning up that mess?!

With traditional Italian flavors these mouthwatering meatballs are made with parmesan, Ramona and homemade ricotta cheese. Drenched in simple tomato sauce. | TheMountainKitchen.com

Form the meat mixture into 1 ½ – 2-inch balls (about ¼ cup of the meat mixture for each). Place the meatballs on a broiling pan and bake, until golden on the outside (about 20 to 30 minutes).

With traditional Italian flavors these mouthwatering meatballs are made with parmesan, Ramona and homemade ricotta cheese. Drenched in simple tomato sauce. | TheMountainKitchen.com

When the meatballs are done, add them to your favorite spaghetti sauce and simmer for about 30 minutes.

With traditional Italian flavors these mouthwatering meatballs are made with parmesan, Ramona and homemade ricotta cheese. Drenched in simple tomato sauce. | TheMountainKitchen.com

Put it this way, they were so good that David said: “Best spaghetti and meatballs ever. You have outdone yourself.”

I think the plate speaks for itself…

With traditional Italian flavors these mouthwatering meatballs are made with parmesan, Ramona and homemade ricotta cheese. Drenched in simple tomato sauce. | TheMountainKitchen.com

Guess that’s why I’m his “Blonde Italian“.

With traditional Italian flavors these mouthwatering meatballs are made with parmesan, Ramona and homemade ricotta cheese. Drenched in simple tomato sauce. | TheMountainKitchen.com
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Mouthwatering Meatballs

With traditional Italian flavors, these mouthwatering meatballs are made with parmesan, Ramona and homemade ricotta cheese. Drenched in simple tomato sauce.
Course Main Course
Cuisine American, Greek, Italian
Keyword meatballs, Mouthwatering
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings 6
Calories 321kcal
Author Debbie Spivey

Ingredients

  • 1 clove garlic minced
  • 1 shallot minced
  • 3 slices bread
  • ¼ cup whole milk
  • 1 pound ground beef chuck
  • ¾ cup ricotta cheese
  • ½ cup fresh flat-leaf parsley chopped
  • ¼ cup Parmesan freshly grated
  • 1 teaspoon Kosher salt
  • 1 egg

Instructions

  • Preheat oven to 400 degrees F.
  • Pour milk into a saucer and pour over sliced bread. Turn the bread to coat with milk. Allow the bread to sit and absorb the milk. Once the herbs are chopped squeeze out excess milk from the slices of bread.
  • Mix all ingredients well, ensuring that the mixture is thoroughly mixed.
  • Form the meat mixture into 1 ½ - 2-inch balls (about ¼ cup of the meat mixture for each). Place the meatballs on a broiling pan and bake, until golden on the outside (about 20 to 30 minutes).
  • When the meatballs are done, add them to your favorite spaghetti sauce and simmer for about 30 minutes.

Notes

Calories are calculated for meatballs alone. Sauce and pasta not included. Please visit our Policies and Disclaimers for more information about Nutrition.
Recipe adapted from Michael Symon

Nutrition

Calories: 321kcal | Carbohydrates: 9g | Protein: 20g | Fat: 21g | Saturated Fat: 9g | Cholesterol: 100mg | Sodium: 621mg | Potassium: 327mg | Sugar: 1g | Vitamin A: 12.9% | Vitamin C: 8.7% | Calcium: 16.8% | Iron: 14.4%
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