I’ve made no secret over the last few years that I just love meatballs. I make them often and I am always trying to improve on my recipes. So last week when I made my first batch of home-made Ricotta cheese, I wanted to use it in a way I had never done before. Enter Ricotta meatballs! I thought of serving the ricotta on top of the pasta, which I did at the end as well, but also decided to mix some of the ricotta cheese into the meatball mixture. I know how deliciously light the ricotta made my Ricotta blueberry pancakes and thought it might do the same with the meatballs. And I was right! These ricotta cheese meatballs were light as a feather. I also amped up the flavour by using three different meats for the meatballs. I used lamb mince, lean beef mince and pork that I minced myself as I couldn’t find ready-made pork mince at the supermarket. The combination of meats ensured for one super juicy and delicious meatball recipe. The ricotta kept everything moist and light and baking the meatballs in the tomato sauce resulted in a meatier version of marinara sauce to serve over the spaghetti. Very much similar to my Cheesy baked meatballs I made a while ago. I served the meatballs and marinara sauce on good old spaghetti and added loads of fresh ricotta and parsley over the top before serving and it was a meal to be remembered. Perfect for this time of the year when comfort food becomes a daily necessity! I know the amount below make a lot of meatballs but I like to cook all the meatballs and then place the left overs in the fridge. They never last very long and are so delicious served inside a toasted baguette to make a quick meatball sub or stuffed inside a pita with some salad ingredients for a quick lunch. You could also make the mixture and form the meatballs and then freeze them raw. Simply drop them in the tomato sauce from frozen, et voila!
Cheesy baked meatballs
Cheese-stuffed chicken meatballs
