Lulu San Angelo's Ricotta Cheese Meatballs Recipe - Cooking Index
Lulu San Angelo's Ricotta Cheese Meatballs Recipe - Cooking Index
Making good, moist meatballs still eludes many cooks. This became a theme of one of the shows in the Tuscan series and we invited home cooks to send us their favorite recipe. One that intrigued me was Lulu San Angelo's meatballs made with ricotta cheese. I invited her to come to the studio and make them for our television audience.
Cuisine: Italian| 1 cup | 146g / 5.1oz | Seasoned boxed Italian bread crumbs |
| 3/4 cup | 177ml | Whole or skim milk ricotta cheese |
| 2 lbs | 908g / 32oz | Ground chuck |
| 2 | Eggs - slightly beaten | |
| 1/2 cup | 46g / 1.6oz | Minced parsley |
| 3 | Garlic cloves - minced | |
| 1/3 cup | 48g / 1.7oz | Grated Parmigiano-Reggiano cheese |
| 1 teaspoon | 5ml | Fine sea salt |
| Grinding coarse black pepper |
In a large bowl mix all the ingredients gently with wet hands and repeat occasionally as you form the meatballs to prevent them from sticking to your hands. Scoop up about 2/3 cup of the meat to make each one.
Place the meatballs on a rimmed baking sheet lightly sprayed with olive oil and bake them for 20 to 30 minutes or until cooked through. Serve hot.
This recipe yields 8 servings.
Source:
Ciao Italia at http://www.ciaoitalia.com
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