RICOTTA MEATBALLS

These meatballs are so fluffy and moist, the best ever meatballs with ricotta inside and baked in a Tomato Sauce! …Please do try!!

Perfect with Spaghetti, Linguine, Potatoes or with a simple Side Salad.

Ingredients:

Herb Ricotta

450g/15.8oz Ricotta Cheese (not local)

1 Tsp Dried Basil

1 Tsp Dried Oregano

1 Tsp Dried Parsley

1 Tsp Minced Garlic

Meatballs

1 Small Onion, finely diced

2 Cloves Garlic, minced

1 Egg, beaten

1/4 Cup Cooking Cream

1/4 Cup Breadcrumbs

1/4 Cup Parmesan Cheese

1/4 Cup Chopped Parsley

1/2 Tsp Italian Seasoning

1/2 Tsp Mustard Powder

250g/9oz Ground Beef

125g/4.5oz Ground Pork

Salt/pepper

Tomato Sauce

2 Tbls Olive Oil

3 Cloves Garlic, minced

800g/28oz Tomatoes (Juice)

1 Bay Leaf

1/2 Tsp Italian Seasoning

4 Tbls Chopped Parsley

1/4 Tsp Salt

3/4 Cup Water

Method:

Combine the Herb Ricotta mixture and set aside.

Heat 1 tbls olive oil in a skillet and add the finely diced onion. Soften then add the garlic and cook for 1 more minute. Set aside and let cool.

In a large bowl, combine the egg, cream, breadcrumbs, parmesan, parsley, Italian seasoning, mustard powder and 1/2 Cup of the Herb Ricotta mixture. Add the cooled onions/garlic. Now add the ground beef/pork, salt/pepper. Gently mix until well combined. (Don’t overwork the meat or it will become tough).

Roll into small balls and transfer them to the fridge for 15 minutes.

Heat olive oil in a skillet, use enough to cover the meatballs halfway.

Brown the meatballs in batches. Remove and set aside.

Add 3/4 of the tomato sauce to a casserole dish. Add the meatballs and top with remaining sauce. Cover and bake at 190C/375F for 30 minutes. Remove the cover and add dabs of remaining herb ricotta on top. Baked uncovered for 15 more minutes.