Ricotta Stuffed Meatballs
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- ricotta cheese
- Mix up your ricotta in a separate bowl, I added romano cheese, salt, pepper, chopped basil
- and parsley to mine, no egg.
- The size of your meatballs will determine the size of your ricotta balls, I made a few giant
- meatballs, like one per person size and I also made regular sized ones, so I rolled my
- ricotta accordingly, placed the balls on a parchment lined baking sheet and into the freezer
- they went for about an hour.
- While you're waiting mix up your meat, I usually always add, garlic, onion, egg, grated
- cheese, moist bread, salt, pepper and fresh chopped parsley to mine.
- When the ricotta balls are frozen and ready to go, take some meat in the palm of your
- hand, place the ball of ricotta inside, then cover it with more meat to form a ball, that's it!
- Bake them in a hot oven 400F - 425F
- until done, of course that it will all depend on the size you make your meatballs.
- Let them cool down a bit before you try to stick your fork inside
- otherwise the ricotta will just run out. Trust me, I know!
- Adapted from Proud Italian Cook
This recipe is a personal recipe added by Melissa123 and has not been tested or endorsed by MyRecipes.
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Ricotta Stuffed Meatballs Recipe at a Glance
- COURSE: Main Dishes