Thursday, April 5, 2018

Beef and ricotta meatballs

Almôndegas de carne e ricota / Beef and ricotta meatballs

Meatballs are a big hit at my house and you will find some in my freezer whenever. They constantly become a quick weeknight dinner paired with salad – I do that quite often.

My go-to meatball recipe is this, but after seeing the wonderful Nigel Slater making burgers with the addition of ricotta I thought I would give it a go with meatballs: they tasted delicious and were incredibly light in texture.

Unfortunately I am no longer able to eat ricotta, but this is such a great recipe I had to share it with you.

Beef and ricotta meatballs
adapted from here, with Nigel’s idea

½ large onion
2 large garlic cloves
300g beef mince
175g ricotta – I used homemade
1 large egg
3 tablespoons finely grated pecorino or parmesan
1 teaspoon table salt
freshly ground black pepper
2 teaspoons dried oregano
handful of fresh parsley leaves, chopped
1/3 cup breadcrumbs

Place onion and garlic in a food processor and process until finely chopped*. Transfer to a large bowl and add all the remaining ingredients, mixing well with your hands. With wet hands, shape the mixture into balls using 1 ½ tablespoons of mixture per meatball.

You can either cook the meatballs at the stovetop or bake them in a preheated 200°C/400°F oven for 20-25 minutes or until golden and cooked through.

* I’ve tried this recipe with chopped, processed and grated onions and to me the best way of using them is processed – chopped with a knife the onion pieces are too large (which makes rolling the meatballs more difficult) and grated the onion becomes too wet

Makes about 22

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