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Sunday, November 18, 2012


 also known as Sunday Meatballs..... 
Get it?  Sunday=Holy
This morning, I woke up wanting meatballs.  
Perhaps I was just feeling a bit nostalgic with the holidays upon us.
If you grew up  with an Italian mother, meatballs were a staple of your Sunday mid-day meal.  
Perhaps I was just missing the days when the comfort of a familiar food made me feel safe and loved. 
Or, maybe I just wanted meatballs. 

 This past summer, I tried out a recipe that called for topping meatballs and sauce with ricotta cheese and I fell madly in love with it.    
I just know you will love it too.....

Meatballs a la Ricotta

You can use your favorite meatball recipe or try this basic meatball recipe below.  I tend to make my meatballs a bit different every time--never really following a recipe.  One thing that never changes is the fact that I use lots of  fresh garlic,  fresh basil, good quality romano cheese and a hefty amount of chopped fresh parsley.  You can use your own tomato sauce or a jarred sauce or anything in between.  You could also use your favorite store bought brand of meatballs as well.  But, the one thing you cannot change is the fact that you have to use a whole milk ricotta......

3/4 pounds meatloaf mix (1/4 lb each ground beef, veal and pork), or you can use all ground beef
1 clove garlic, minced
1 egg, lightly beaten
1/2 cup breadcrumbs 
1/2 cup of grated parm or romano cheese
4 tablespoons chopped fresh parsley
1/8 teaspoon pepper
1/4 teaspoon salt
1 tablespoon heavy cream
3 tablespoons olive oil
3 cups of tomato sauce (homemade or jarred)
1 cup ricotta cheese at room temperature
1/2 cup slivered basil leaves

1. Make meatballs by combining meat, garlic, egg, breadcrumbs, parsley, salt, pepper and cream in a bowl. Mix together well and form into 12 meatballs. (These can be done ahead and refrigerated.)
2. Heat olive oil in large skillet over medium high, and add meatballs. Brown on all sides, turning gently, until they are browned but not cooked through, about 7-10 minutes total.
3. Pour sauce into a large saucepan. Carefully add meatballs, and heat to a simmer. Cook for about 15 minutes, stirring from time to time, until meatballs are cooked through.
4. Divide meatballs among plates, top with ricotta and slivered basil.


Tina said...

I am totally making this for dinner tomorrow night..sounds yummmmyyyyyy


Jody V said...

This is dinner tonight! Thanks Judi!