Ricotta meatballs

Who doesn't love a delicious. meatball after a long week of grad school? I know I for sure do. Paired with crispy bread and a simple salad, it can't be beat.

Ingredients:

garlic cloves, 2 minced, 1 whole

1 egg

4 ounces ricotta

10 ounces ground beef

6 ounces tomato paste

2 mini French rolls

3 ounces baby spinach

Oil, salt, pepper, red pepper flakes, balsamic vinegar

Method:

In a medium bowl, mix to combine 1 clove minced garlic, all but 2 tablespoons ricotta, 1 large egg, 3⁄4 teaspoon salt, and a few grinds of pepper . Add beef, then with slightly moistened hands, knead until combined; form mixture into 8 meatballs.

Preheat broiler.

Heat 1 tablespoon oil in a medium nonstick skillet over medium-high until shimmering. Add meatballs ; cook, turning once or twice, until browned but not cooked through. Transfer to a plate.

Add 1⁄4 cup tomato paste and 1⁄4 teaspoon 1 clove minced garlic to same skillet; cook, stirring, until paste darkens slightly, 1–2 minutes. Stir in 11⁄2 cups water, 1⁄4 cup balsamic vinegar, red pepper flakes, and a pinch each of salt and pepper. Return meatballs to skillet. Bring to a simmer; cook over medium, basting meatballs with a spoon, until sauce thickens.

Meanwhile, split rolls in half. Generously brush cut sides with oil; season with salt and pepper. Place rolls directly on top oven rack and broil until lightly toasted, 1– 2 minutes per side (watch closely). Remove from oven and rub a clove of garlic on the cut sides.

In a medium bowl, whisk together 2 tablespoons oil and 1 tablespoon vinegar ; season to taste with salt and pepper. Toss spinach in bowl with vinaigrette.

Spoon meatballs and sauce into shallow bowls. Spread a dollop of the remaining ricotta over top of each garlic bread. Serve salad alongside. Enjoy!

Comments

Samosas with Yogurt Sauce

I love exploring many kinds of cuisine in my kitchen because I can control the spice level, and in the case of this recipe, the use of cilantro. Cilantro lovers out there- sub it info the parsley here. I have the gene that makes cilantro taste like soap, which limits my ability to enjoy some dishes in restaurants, but is easily rectified in my own kitchen. I hope you enjoy! Ingredients: 3 russet potatoes 2 cloves garlic, minced 1 bunch fresh parsley, chopped 2 teaspoons curry powder 5 ounces peas Six 8 inch flour tortillas 4 ounces Greek yogurt Oil, salt, pepper, vinegar 4 tablespoons butter Method: Preheat oven to 425 degrees F. Lightly oil a rimmed baking sheet. Scrub potatoes and cut into 1⁄2-inch pieces. Place in a large saucepan with a generous pinch of salt and enough water to cover by 1 inch. Cover and bring to a boil over high; uncover and cook until tenderDrain potatoes and transfer to a bowl. Heat 2 tablespoons oil in reserved saucepan over medium. Add chopped garl...

Leftover Cranberry Sauce Cookies

Like many of you, I made an entire Thanksgiving Day feast for only my husband and I. As such, I have an inordinate amount of leftovers. Expect my blog to largely star ways to dress up leftovers, because I have freezer meals of Thanksgiving day to last a lifetime. In this recipe, I was looking for a way to use up cranberry sauce and leftover walnuts from my apple crisp. Cranberry sauce drop cookies seemed the perfect thing to make; enjoy it with a cup of hot cocoa. I plan on gifting some to my parents; a way to break bread near the holiday without breaking protocols. Enjoy! Ingredients: 3 3/4 cup all purpose flour 1 teaspoon baking powder 1 teaspoon baking soda 1/2 teaspoon salt 1 1/2 teaspoons cinnamon 1/2 teaspoon nutmeg 2 sticks of butter, softened 1 1/2 cups sugar 3 eggs 1 cup cranberry sauce 1 teaspoon vanilla 1/2 cup chopped nuts Method: Preheat oven to 350 degrees F. Set aside a rimmed baking tray. Whisk together all of the dry ingredients in a medium bowl; set aside. With ...

Peek-a-boo Squares

My grandma, Mimi, taught me this recipe. I used to make this with her and my mother as a child. It is my very favorite dessert. It is incredibly easy to make, and even easier to eat. My favorite part of making this as a child was dusting every bar generously with snowy white powdered sugar. My favorite version of this dessert uses canned blueberry pie filling; I vastly prefer Libby brand over the store brand. You can make blueberry pie filling from scratch with sugar, cornstarch, bleberries, etc. but using the canned stuff is easy in a pinch and is much for nostalgic for me. Plus, I don’t notice a vast improvement over my homemade blueberry pie filling and the Libby brand; it just takes me longer to put this dessert together. I have been known to whip up a pan of these Friday night and have them disappear by Saturday afternoon. Be warned, these things are addictive! Ingredients: 3 cups of all-purpose flour 2 cups of granulated sugar 4 eggs 2 ...

Watership Down Kitchen

Search This Blog