Ricotta and Cinnamon Meatballs

By á-4084

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 ground beef chuck (80 percent lean)
• 1/4 cup orzo pasta
• 1/2 cup whole-milk ricotta cheese
• 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 sauce

Preparation

Step 1

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.