Giant Meatballs With Ricotta Recipes

CHEF JOHN'S RICOTTA MEATBALLS

Steps:

• Saute onion in 2 tablespoons olive oil in a skillet over medium heat until onion is translucent, about 5 minutes. Stir garlic into onion and turn off heat. Transfer onion mixture to a large mixing bowl.
• Stir ground beef, ricotta cheese, parsley, egg, kosher salt, black pepper, and cayenne pepper with onion mixture until almost combined; stir in bread crumbs and continue to mix until thoroughly blended.
• Roll about 2 tablespoons of mixture into a 1-inch ball for each meatball. Pour 2 tablespoons olive oil in same skillet used to cook onions. Place skillet over medium heat and brown meatballs on all sides in hot oil, about 5 minutes. Hold a crumpled paper towel in a tongs and use it to remove excess grease from skillet.
• Pour marinara sauce and water over meatballs in skillet. Stir to combine and bring to a simmer. Reduce heat to medium-low and simmer, stirring occasionally, until meatballs are cooked through and no longer pink in the center, about 30 minutes.

GIANT MEATBALLS WITH RICOTTA

Steps:

• Preheat oven to 450 degrees. Lightly brush a rimmed baking sheet with oil; set aside.
• Place bread in a bowl and add milk to moisten. Chop bread into small pieces no larger than 1/4-inch and place in a large bowl. Add veal, beef, pork, egg, onion, parsley, oregano, cheeses, salt, and pepper. Using your hands, gently mix until well combined.
• Divide the mixture into 8 equal portions and roll each portion into a large meatball. Transfer meatballs to prepared baking sheet. Bake until golden brown, 15 to 20 minutes.
• Meanwhile, bring the marinara sauce to a simmer in a large saucepan. Transfer the meatballs to the marinara sauce and simmer, partially covered, until cooked through, about 30 minutes. Serve immediately with additional Parmigiano-Reggiano.

GIANT MEATBALLS AND MARINARA

Steps:

• For the meatballs: Preheat the oven to 425 degrees F. Line a rimmed baking sheet with parchment and brush with oil.
• Combine the parsley, garlic, carrot, celery and onions in a food processor and pulse to make an almost-smooth vegetable paste. Transfer to a large bowl. Add the eggs to the milk and whisk together, then add to the vegetables. Sprinkle with salt and pepper. Add the breadcrumbs, Parmesan, beef and pork. Mix well with your hands. Form into 6 large meatballs and place, without touching, on the prepared baking sheet. Bake until the meatballs are just cooked through, about 40 minutes.
• For the marinara: Heat a large Dutch oven over medium heat, add the oil and onions and cook until softened, about 5 minutes. Add the garlic and red pepper flakes and cook until the garlic begins to sizzle but doesn't color, about 1 minute. Add the oregano, tomatoes, 1 teaspoon salt and 1 cup water and smash the tomatoes with the back of a wooden spoon. Lower the heat to a simmer and cook until slightly thickened and flavorful, about 20 minutes. Toss with the meatballs, then top with Parmesan and basil to serve.