Ricotta and Veal Meatballs
1 pound veal
1 pound lean ground beef
1 1/4 cup of whole wheat bread crumbs
1 1/4 cup skim ricotta
1/2 cup grated Parmigiano Cheese
1/4 teaspoon grated nutmeg
1 1/2 teaspoons dried basil
1 1/2 teaspoons dried parsley
3 garlic cloves, minced
1 teaspoon of each Salt & fresh ground Pepper
A drizzle of extra virgin olive oil
Need: Parchment covered baking sheet drizzled with extra virgin olive oil.
Pre-heat the oven to 425 degrees F.
In a small bowl, mix the bread crumbs with the basil and parsley. Set aside.
In a large bowl, add the ground beef, veal, nutmeg, egg, that bread crumb mixture, garlic, ricotta, grated cheese and S&P.
Using your hands, mix all ingredients until well incorporated.
Next, using your hands, shape the meatballs into balls, about the size of a walnut/1 inch, and place on baking sheet.
Bake for 7 minutes, then flip them over, place back in the oven for 10 minutes until browned and cooked through.
This recipe yielded about 47 meatballs for me today. (Yes, that’s a lot of meatballs!) But what I do is separate portions of ten meatballs, then once they are cooled, place them in freezer zip-loc bags and put them in the freezer. This way I have a homemade meal at my fingertips anytime. I love to make my simple tomato sauce, which I was simmering before I started on these, then add that portion of meatballs in and let simmer for 30 minutes. So good! Especially if you make a sandwich out of them, which is what we are doing tonight. YUM!
Also, here is a recipe for my regular meatballs. Click here!