Ricotta Meatballs for a Weeknight Plate

Set out minced garlic, white onion finely chopped, and olive oil divided before you start Ricotta Meatballs for a Weeknight Plate. The batch is written for 18 meatballs.

Count on 30 minutes of prep, 20 minutes of cooking, about 50 minutes from the first measurement to the plate.

Ingredients Method

What goes in the bowl

• 2 tablespoon minced garlic
• ½ cup white onion finely chopped
• 2 tablespoons olive oil divided
• ¼ cup ricotta cheese
• 1.12 lbs ground meat a mix of pork, beef (chuck), and veal
• ¼ cup parmesan cheese grated
• 2 teaspoons oregano dried
• ¼ teaspoon garlic powder
• ½ teaspoon onion powder
• ½ teaspoon black pepper ground
• ¹⁄₁₆ teaspoon nutmeg
• 1 teaspoon kosher salt
• ½ egg
• ¼ cup Italian seasoned bread crumbs

How the cooking goes

1. In a sauté pan, heat 1 tablespoon of the olive oil over a moderate flame and gently sweat the garlic and onions. The goal is not to brown them, but, rather, to allow them to release moisture and develop a bit of flavor.
2. While the onions and garlic are cooking, place all remaining ingredients in a bowl. Mix well with the back of a wooden spoon or by hand.
3. Add the onions (they don’t need to cool) then then mix to combine.
4. Spoon or scoop a golf ball-sized portion of the mixture onto a plate or tray. Roll into a ball.
5. Heat the oven to 350°F or put about 2 quarts of sauce in a large saucepot.
6. Warm a large non-stick pan over a moderate flame with the remaining oil until it is very hot and sizzles when water is flicked on it.
7. Working in batches to avoid crowding and steaming, add some of the meatballs to the pan spaced about an inch apart. Brown at least 4 of the sides and move them frequently to keep them from settling.
8. Set directly in the tomato sauce if you are going to finish cooking them on the stovetop or place on a sheet pan and keep it to one side. Repeat with remaining meatballs.
9. Stovetop Method: Simmer on low until the meatballs are cooked all the way through. This will only take about 10-15 minutes. Oven Method: Bake in a preheated oven for 8-10 minutes or until the internal temperature reaches 145°F (for the veal and pork).

After it comes off the heat

Cool the pot before it goes into the refrigerator. It reheats gently on the stove the next day.

If you want another plate from Beef, open Healthy Beef Stroganoff for a Hot Skillet and Dutch Oven Pot Roast for the Supper Table.