Ricotta Meatballs
Ricotta Meatballs
INGREDIENTS
- 1 cup (8 ounces) whole milk ricotta cheese
- 1 pound (16 ounces) ground beef OR veal/pork/beef chopped meat
- 1 large egg
- 1/4 cup grated Parmigiano-Reggiano cheese
- 1/2 cup breadcrumbs
- Salt & Pepper
- 1/2 teaspoon ground nutmeg
METHOD:
- Combine all ingredients well in a large bowl by hand, try not to over mix as the meat will become tough
- Bake in oven at 375F in a mini muffin cooking tray for about 20 minutes
- After 20 minutes flip each meatball and continue to cook another 20 minutes and/or until brown on all sides
- Allow to cool and serve with polenta, risotto or marinara sauce.
