Robin Tesoro’s Ricotta Meatballs
I learned how to make meatballs from Michael’s grandmother’s recipe, but I made a few adjustments. I added panko (instead of cubed bread) as well as ricotta cheese because it makes the meatballs extra plump and cheesy. I also added nutmeg, as I do with many Italian dishes. After I have made a recipe many times, I usually adjust it according to my instinct and my taste. I make these meatballs a bit smaller—even though it takes more time—because the size is great for kids!
Ingredients
- 2 pounds ground beef
- 1 pound ground pork
- 2 eggs
- 1½ cups whole milk ricotta cheese
- 2 cups panko breadcrumbs
- 1 cup freshly chopped Italian leaf parsley
- 1 tablespoon minced garlic
- 1 tablespoon salt
- 1 tablespoon pepper
- Dash of Worcestershire sauce
- Sprinkle of nutmeg
- ⅓ cup olive oil or vegetable oil for frying
- 1 (26-ounce) jar Ooma Tesoro’s Marinara Sauce
Instructions
- Place all the ingredients (except frying oil and sauce) in a large bowl. Mix together with clean hands and then shape into 1-inch round meatballs.
- In a large frying pan, heat the oil until just bubbling, and then turn the heat way down. Add the meatballs, using tongs to roll them over and brown on all sides. Remove from the pan and place on a paper towel–lined platter to degrease. It’s okay if they are not fully cooked because they will continue to cook when they simmer in the sauce. Brown all the meatballs, and then let them rest. You can discard the grease from the pan into a safe container when it cools.
- Heat a 26-ounce jar of Ooma Tesoro’s Marinara in a deep frying pan. When the marinara is simmering, add the browned meatballs into the pan and let simmer on low with the lid on for 10 to 15 minutes, turning the meatballs to coat and cook throughout. Serve on their own or with your favorite pasta. You can also freeze them for later use!
Notes
Photo by Tina Rupp
