Ricotta Meatballs

By therman

BHG

Ingredients

• 1 large yellow onion, finely chopped (1 cup)
• 1/4 cup minced garlic (about 2 heads)
• 3 tablespoons olive oil
• 2 eggs, lightly beaten
• 2 1/2 pounds 80% lean ground beef
• 1 cup grated Grana Padano cheese (2 ounces)
• 1 15 ounce carton whole milk ricotta cheese
• 1 cup panko bread crumbs
• 1/2 cup chopped fresh flat-leaf Italian parsley
• 1/2 cup chopped fresh basil
• 1/2 teaspoon salt
• 1/4 teaspoon ground black pepper
• Fresh Tomato Marinara Sauce (see recipe under sauces)
• Shaved Grana Padano cheese (optional)

Preparation

Step 1

Preheat oven to 350 degrees F. In a large skillet cook onion and garlic in 1 tablespoon of the olive oil for 8 minutes or until tender. Cool.
2. In a large bowl combine eggs, onion mixture, ground beef, 1 cup Grana Padano, the ricotta cheese, panko, parsley, basil, salt, and pepper. Mix to form a uniform mass and shape the mixture into 2-inch balls. Test one meatball before starting the next process. If the ricotta is too watery, add more breadcrumbs or ground beef. If it is too dry, add more ricotta.
3. Place meatballs on two parchment-lined 15x10x1-inch baking pans. Brush with the remaining 2 tablespoons olive oil. Bake 22 to 25 minutes or until 165 degrees F.
4. In a very large skillet bring the marinara sauce to boiling. Add half of the meatballs to the skillet and simmer, uncovered, 5 minutes or until a nice saucy consistency. Garnish with Grana Padano, if desired.