- 1/2 onion, minced
- 2 tablespoons olive oil
- 3 cloves garlic, minced
- 1 pound ground beef
- 1 cup whole milk ricotta cheese
- 1/4 cup packed chopped Italian parsley
- 1 egg, beaten
- 1 1/2 teaspoons kosher salt
- 1/2 teaspoon freshly ground black pepper
- 1 pinch cayenne pepper, or to taste
- 1/3 cup dry bread crumbs
- 2 tablespoons olive oil
- 1 (28 ounce) jar marinara sauce
- 1 cup water
- Saute onion in 2 tablespoons olive oil in a skillet over medium heat until onion is translucent, about 5 minutes. Stir garlic into onion and turn off heat. Transfer onion mixture to a large mixing bowl.
- Stir ground beef, ricotta cheese, parsley, egg, kosher salt, black pepper, and cayenne pepper with onion mixture until almost combined; stir in bread crumbs and continue to mix until thoroughly blended.
- Roll about 2 tablespoons of mixture into a 1-inch ball for each meatball. Pour 2 tablespoons olive oil in same skillet used to cook onions. Place skillet over medium heat and brown meatballs on all sides in hot oil, about 5 minutes. Hold a crumpled paper towel in a tongs and use it to remove excess grease from skillet.
- Pour marinara sauce and water over meatballs in skillet. Stir to combine and bring to a simmer. Reduce heat to medium-low and simmer, stirring occasionally, until meatballs are cooked through and no longer pink in the center, about 30 minutes.
04/13/2018
recipepes.com
Chef John's Ricotta Meatballs, recipe
PT15M
PT1H
5
455 calories
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