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.
Back in June, I last posted about spaghetti and meatballs in a blog posting entitled “Killer Meatballs”. 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 into 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:
How To Make Mouthwatering Meatballs
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.
Next, squeeze the excess milk out of the milk-soaked bread.
Mix all ingredients well. To make sure the mixture is thoroughly mixed, I always use my hands. It’s just easier to get into the meat without squishing it up too much.
Your hands are your best kitchen tool for this task, besides a mixer, but who has time for cleaning up that mess?!
Form the meat mixture into 1 ½ to 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. Simmer for in the sauce for at least 30 minutes.
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…
Guess that’s why I’m his “Blonde Italian“.
- 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
- 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.