Subj : BH&G 3316
To   : All
From : Dave Drum
Date : Wed Jul 14 2021 11:15:18

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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