Thursday, December 15, 2011

Simple Ricotta Meatballs . . .

So, I love a good, juicy, oven-baked meatball as much as the next Italian (even if I'm Swiss). This is a simple recipe I love, and they are so juicy!

I make a bunch and freeze them. This way I alwyas have a quick meal:


4 cups ricotta

1 pound sausage

1 pound ground beef

1/2 cup italian parsley

2 cups grated parm

1/4 cup plain breadcrumbs

2 eggs

Mix in a giant bowl, I use a pot, even. Roll into balls a little bigger than golfballs. Line up in a pan with sides as the fat will pool during cooking. Bake 375 for 35-40 min. Remove and add to your favorite noodles and sauce, freeze rest!

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