Make Ricotta-Stuffed Meatballs with John LaFemina

ricotta cheese

🥗Healthier: cottage cheese

💰Cheaper: cream cheese

Cottage cheese is lower in fat and calories while maintaining a similar texture.

ground beef

🥗Healthier: ground turkey

💰Cheaper: ground pork

Ground turkey is leaner, while ground pork is often less expensive.

parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: grana padano

Nutritional yeast provides a cheesy flavor without dairy, while grana padano is a more affordable cheese.

bread crumbs

🥗Healthier: oats

💰Cheaper: crushed crackers

Oats are a healthier binder, while crushed crackers can be a cost-effective alternative.

Moisten 1 cup of bread with water.

In a bowl, combine 1 pound of beef, 1 pound of pork, and 1 pound of veal.

Add 1 cup of finely chopped onion to the meat mixture.

Mix in 1.5 cups of Parmesan cheese.

Add dried oregano to taste.

Add some fresh basil and parsley to the mixture.

Crack 1 egg into the mixture and season with salt and pepper to taste.

Mix all the ingredients thoroughly.

Form the mixture into giant meatballs.

Preheat the oven to 350°F.

In a saucepan, prepare 2 cups of tomato sauce with shallot, garlic, salt, pepper, basil, and water.

Bake the meatballs in the oven for about 1 hour.

After baking, drain the sauce to remove excess oil from the meat.

Let the meatballs cool slightly for easier handling.

Cut a small hole in the top of each meatball, being careful not to cut all the way through.

Prepare the ricotta filling by mixing plain ricotta with Parmesan, salt, and pepper.

Pipe the ricotta mixture into the hole of each meatball until it comes up to the top.

Place the meatballs back into the oven in the same tomato sauce.

Add a spoonful of tomato sauce on top of each meatball.

Sprinkle a little more Parmesan cheese on top of the meatballs before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens