Ricotta and Cinnamon Meatballs

20
Ricotta and Cinnamon Meatballs

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  • Prep Time

    minutes

  • Total Time

    minutes

  • Servings

    servings


Ingredients

  • 1

    large or 2 small shallots, minced

  • 2

    cloves garlic, minced

  • 1

    large egg

  • ¼

    teaspoon ground cinnamon

  • teaspoon ground nutmeg

  • 1

    pound ground beef chuck (80 percent lean)

  • ¼

    cup orzo pasta

  • ½

    cup whole-milk ricotta cheese

  • ¼

    cup fresh basil leaves, chopped

  • ½

    teaspoon kosher salt

  • ¼

    teaspoon freshly ground black pepper

  • One

    23.5-ounce jar store-bought marinara sauce

Directions

In a medium bowl, whisk together the shallots, garlic, egg, cinnamon and nutmeg. With a wooden spoon, stir in the ground beef, orzo, ricotta and basil. Add the salt, pepper and 1/4 cup water and mix well. Bring the marinara to a simmer in a shallow 12-inch skillet. Form the meat mixture into balls (about 1 heaping tablespoon each). Drop the meatballs into the simmering sauce, cover the skillet and simmer for 15 minutes. Serve on small toothpicks or skewers.


Nutrition

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