Ricotta and Cinnamon Meatballs

By Dixie8686

Ingredients

• 1 large or 2 small shallots, minced
• 2 cloves garlic, minced
• 1 large egg
• 1/4 teaspoon ground cinnamon
• 1/8 teaspoon ground nutmeg
• 1 pound 80-percent lean ground chuck
• 1/2 cup whole-milk ricotta
• 1/4 cup orzo pasta
• 1/4 cup fresh basil leaves, chopped
• 1/2 teaspoon kosher salt
• 1/4 teaspoon freshly ground black pepper
• One 23.5-ounce jar store-bought marinara

Preparation

Step 1

Directions

In a medium bowl, whisk together the shallots, garlic, egg, cinnamon and nutmeg. Using a wooden spoon, stir in the ground chuck, ricotta, orzo and basil. Add 1/4 cup water, salt and pepper and mix well. Form the mixture into balls (1 heaping tablespoonful for each).

In a shallow 12-inch skillet, bring the marinara to a simmer. Drop the meatballs in, cover the pot and allow them to simmer for 15 minutes. Serve on small toothpicks or skewers.