Ricotta Meatballs Recipe
Ricotta meatballs swimming in a classic arrabbiata sauce made with the finest San Marzano tomatoes and a sprinkle of fontina cheese melted under the broiler.
organic grass fed
dry or fresh
sea salt + more to taste
plain gluten free
batch of this 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, bread crumbs 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.
If you don't have a broiler, simply heat up your oven to 350"F. Loosely cover the ricotta meatballs with aluminum foil and bake in the preheated oven for about 10 minutes until the cheese has melted.