MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Ricotta Meatballs
Categories: Vegetables, Beef, Cheese, Herbs, Breads
Yield: 12 Servings

1 lg Yellow onion; fine chopped
1/4 c Minced garlic
3 tb Olive oil
2 lg Eggs; lightly beaten
2 1/2 lb Ground chuck
1 c Grated Grana Padano cheese
15 oz Whole milk ricotta cheese
1 c Panko bread crumbs
1/2 c Chopped fresh flat-leaf
- Italian parsley
1/2 c Chopped fresh basil
1/2 ts Salt
1/4 ts Ground black pepper
Fresh Tomato Marinara Sauce
- (separate recipe)
Shaved Grana Padano cheese
- (opt)

Set oven @ 350ºF/175ºC.

In a large skillet cook onion and garlic in 1 tablespoon
of the olive oil for 8 minutes or until tender. Cool.

In a large bowl combine eggs, onion mixture, ground beef,
1 cup Grana Padano, the ricotta cheese, panko, parsley,
basil, salt, and pepper. Mix to form a uniform mass and
shape the mixture into 2" balls. Test one meatball before
starting the next process. If the ricotta is too watery,
add more breadcrumbs or ground beef. If it is too dry,
add more ricotta.

Place meatballs on two parchment-lined 15" x 10" x 1"
baking pans. Brush with the remaining 2 tablespoons olive
oil. Bake 22 to 25 minutes.

In a very large skillet bring the marinara sauce to
boiling. Add half of the meatballs to the skillet and
simmer, uncovered, 5 minutes or until a nice saucy
consistency. Garnish with Grana Padano, if desired.

FREEZER TIP: Freeze leftover meatballs up to 1 month.
When ready to use, in a very large skillet bring marinara
sauce to a simmer. Add frozen meatballs; return to
simmer. Cover; simmer 10 minutes or until heated through.

Makes: 12 servings

Better Homes & Gardens | October 2016

MM Format by Dave Drum - 25 October 2016

Uncle Dirty Dave's Archives

MMMMM

... "What is food to one, is to others bitter poison." -- Lucretius

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