Meatballs. Not a summer food, but something I start craving at the end of every summer. I know it’s weird, but I think it had to do with watching every episode of Freaks & Geeks four years ago and one scene featured a spaghetti dinner. In the past I have made pork meat balls, more traditional beef meatballs, bison meatballs… you name it! This year I decided to step it up: Meatballs filled with ricotta. This was so good.
Here’s what you need:
- 10 ounces fresh ricotta
- 4 tbsp of fresh parsley, chopped fine and separated in half
- ¼ tsp freshly ground pepper or more
- 1 pound of organic beef or bison
- 1 clove of garlic, minced
- 1 egg
- 2 pieces of bread, toasted (I used Udi’s white bread)
Mix the ricotta, half of the parsley and pepper together in a bowl. Line a cookie sheet with plastic wrap. Using two spoons, scoop out ricotta (like you would a cookie) and drop it onto the cookie sheet. Each scoop should be about 1 tbsp worth of ricotta. Pop in the freezer and let sit for at least two hours. Preheat the oven to 325 F.
In a food processor or blender, pulse the toast until you have bread crumbs (it makes about ¼ – 1/3 cup)/ Mix the ground beef with the rest of the parsley, garlic, bread crumbs and egg.
Take the ricotta balls out of the freezer. Scoop up about 2 tbsp worth of meat, roll into a ball, and flatten slightly. Place ricotta ball inside then wrap up the meat around the ball. If you need more meat, feel free to use.
Pop into the oven for 15 – 20 minutes (I checked after 15, and mine were done). Let cool for a few minutes. Serve over pasta or quinoa with marinara sauce.