Beef and Ricotta Meatballs

These meatballs, adapted from Bon Appétit, are SO light and tender; they go well in spaghetti sauce or served with a little marinara sauce on the side as an appetizer.

1/2 cup ricotta cheese
1/4 cup bread crumbs
1/4 c milk
1 T chopped parsley
1/2 t garlic powder
1 t salt
1/2 t crushed red pepper flakes
1 egg
1/3 cup parmesan
1 lb ground beef 

Put the breadcrumbs in a large bowl and pour the milk over. Let sit for about 5 minutes. Add the remaining ingredients and work together with your hands gently- don’t overwork this. Form into meatballs, the size of your choice and fry them in a large non-stick skillet. If you are using them for a sauce, just brown them but if you are going to have them as an appetizer, cook them through.

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