These ricotta meatballs are so fluffy I’m gonna die ! And they are cheesy and swimming in arrabiata sauce. The only question is: can you handle this ? 😉
Are you over the turkey dishes and ready for my fluffy ricotta meatballs ? I am so over the turkey that I didn’t even make any this year hehehe. I made a double batch of these ricotta meatballs and the ultimate mashed potatoes to go with them. Talk about breaking tradition you guys.
I have to warn you, these are OMG so fluffy i’m gonna die kind of meatballs. Because hello, they have my favorite thing in the mix again, the perfection of ricotta cheese. The same cheese superstar that makes its appearance in my Meatloaf, and Muffins and Olive Oil Breads and mashed potatoes. In a nutshell, what makes the world go around.
I honestly wouldn’t’ care to post one more meatball recipe on the internet, but these are different, super fluffy ricotta meatballs. And If you are after fluffy and saucy, these are the meatballs for you.
You already know I can’t bake a great think without ricotta, and I would not attempt to make meatballs and meatloaf without it either. This is what Thanksgiving and Christmas dinner looks like at the shack, next to cranberry olive oil bread and Tiramisu. Definitely not traditional, but a total winner every single time.
So for all my meatball lovers out there, ricotta meatballs are the thing. Simmered gently in lots of homemade arrabiata sauce, healthy comfort food never tasted this good. But it is the Holidays, so I sprinkled a handful of insanely creamy delicious fontina cheese over the top and let it melt under the broiler. Can you even handle it ?
Ricotta meatballs for everyone, because I love you – Florentina Xo’s
- 1 lb ground chuck, organic grass fed
- ¾ c ricotta cheese
- 2 tbsp Sicilian oregano
- 1½ tsp sea salt + more to taste
- 1 tsp black pepper, freshly ground
- 3 garlic cloves, grated
- 3 tbsp grated onion
- ½ tsp baking soda
- 1 egg, large
- ¼ c bread crumbs, plain gluten free
- ¼ c Italian parsley , chopped
- 1 batch of this Arrabiata sauce
- ⅓ lb Fontina cheese , shredded
- In a large mixing bowl combine the ground chuck, ricotta cheese, oregano, sea salt, garlic, onion, baking soda and egg. Use your hand and mix well until everything is combined.
- Pour a little olive oil in the palm of your hands and form 21 meatballs, the size of golf balls.
- Meanwhile bring the arrabiata sauce to a simmer and drop the meatballs in the simmering sauce. Cover with a tight lid and cook on low flame for 15 minutes.
- Remove the lid and sprinkle the meatballs over the top with the fontina cheese.
- Preheat your broiler and broil the meatball bake for a few minutes until the cheese has melted. Sprinkle with the parsley and serve on top of mashed potatoes.