These ricotta meatballs are so fluffy I’m gonna die! Cheesy and flavor loaded swimming in a classic arrabbiata sauce made with the finest San Marzano tomatoes. 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 teehehehe
I made a double batch of these fluffy ricotta meatballs instead, and the ultimate mashed potatoes to go with them. Talk about breaking tradition you guys. But you already know I’m a rebel in the kitchen, so enjoy!
I have to warn you, these really are “ OMG so fluffy i’m gonna die” kind of ricotta 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 Cakes 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, especially as I am trying so hard to be a full time vegetarian. Life goals, right?!
But these ricotta meatballs you guys, they are different. Super fluffy, tender and oh so flavorful cooked in that thick San Marzano tomato arrabbiata sauce.
So, If you are after fluffy and saucy, these ricotta meatballs are the ones for you! Forever and ever, Amen!
You already know I can’t bake a great think without ricotta, and I don’t mean just muffins and cakes. I would not attempt to make meatballs and the best meatloaf without it either. Fail proof fluffy and tender every single time. What more could you ask for from meatballs and meatloaf, right ?
Honestly guys, this is what Thanksgiving and Christmas dinner looks like at the shack.
Ricotta meatballs in arrabbiata sauce, mashed potatoes, this Lemon Olive Oil Cake and Tiramisu.
Definitely not your traditional menu, but wins the popular vote every single time.
Best part about this, I can have every single thing made the day before, so no going crazy roasting nothing the day off. Or you could also just prepare the sauce in advance and shape your meatballs, then the next day you cook them in the sauce just before serving. In any case, super easy way to bang out your Holiday dinner!
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 after all, so I sprinkled a handful of insanely creamy delicious fontina cheese over the top and let it melt under the broiler. You can of course serve them as appetizers in the sauce and call it a day.
Tell the truth: can you even handle it ?
Now Mangia! 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, dry or fresh
- 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
- Prepare the arrabiata sauce in advance according to the recipe.
- 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 from heat.
- 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.
- Preheat your oven to 350"F.
- Follow all the above steps and after you sprinkle the meatballs with the cheese you loosely cover the pan with some aluminum foil. Bake for about 10 t0 15 minutes until the cheese has melted.
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