With traditional Italian flavors, these mouthwatering meatballs are made with parmesan, Ramona and homemade ricotta cheese. Drenched in simple tomato sauce.
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
- 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.
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
Calories: 321kcal | Carbohydrates: 9g | Protein: 20g | Fat: 21g | Saturated Fat: 9g | Cholesterol: 100mg | Sodium: 621mg | Potassium: 327mg | Sugar: 1g | Vitamin A: 645IU | Vitamin C: 7.2mg | Calcium: 168mg | Iron: 2.6mg
Give this recipe a star rating, leave a comment below and share pictures of your food with us on Instagram, Facebook or Twitter! We can't wait to see them! Don't forget to mention @TheMountainKitchen or tag #TheMountainKitchen!