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Meatballs with Fresh Ricotta

Meatballs with Fresh Ricotta Recipe

  • 3/4 pounds meatloaf mix (1/4 lb each ground beef, veal and pork), or you can use all ground beef
  • 1 clove garlic, minced
  • 1 egg, lightly beaten
  • 1/2 cup breadcrumbs
  • 4 tablespoons chopped fresh parsley
  • 1/8 teaspoon pepper
  • 1/4 teaspoon salt
  • 1 tablespoon heavy cream
  • 3 tablespoons olive oil
  • 3 cups of tomato sauce (homemade or jarred)
  • 1 cup ricotta cheese at room temperature
  • 1/2 cup slivered basil leaves
  • Directions1. Make meatballs by combining meat, garlic, egg, breadcrumbs, parsley, salt, pepper and cream in a bowl. Mix together well and form into 12 meatballs. (These can be done ahead and refrigerated.)
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