First published Tuesday, November 29, 2011. Meatballs seem so ho-hum, especially on a plate of spaghetti. These giant veal and ricotta meatballs are special enough they don't need pasta.

1. Preheat the oven to 325 degrees. Make sure your ingredients for the meatballs are very cold. 2. In a large bowl, mix together veal, ricotta, Parmesan, egg, nutmeg, ¾ teaspoon salt and ¼ ...

MEANWHILE, MAKE THE MEATBALLS In a bowl, soak the bread in the milk until the milk is absorbed, about 5 minutes. In a large bowl, combine the beef, ricotta, Parmigiano, egg, lemon zest, crushed ...

These Homemade Ricotta Meatballs are light, creamy, and tender. ... Use your hands to mix the ground beef and pork into the ...

Ricotta Meatballs with Tomato Sauce are tender, flavorful, and incredibly creamy thanks to the addition of ricotta. Simmered in a rich, savory tomato sauce, this dish is perfect for cozy family ...

These oven-roasted meatballs are cooked in two phases. First, they're placed in an oiled roasting pan and baked for half an hour at 400°F — in this time, they'll begin to brown and become firm.

Directions. In a medium bowl, use your hand or a rubber spatula to combine beef, ricotta, Parmesan, parsley, egg, nutmeg, salt and pepper. Form mixture into 8 meatballs, transferring them to a ...

Swap option: You can substitute ground beef, ground chicken or ground turkey for the lamb. If using beef, use at least 20% fat, and if using chicken or turkey, use a blend of light and dark meat.

Grandma Guarnaschelli’s Lasagna with Mini Beef Meatballs. Serves: 8 to 10. Ingredients. Tomato sauce: ½ cup extra-virgin olive oil; 1 medium yellow onion, finely chopped 5 garlic cloves, minced ...

Meatballs. 2 ounces day-old bread (one 1-inch thick slice) 1/4 cup whole milk. 1 pound ground beef (25 percent fat) 1/2 cup fresh ricotta cheese. 1/3 cup freshly grated Parmigiano-Reggiano cheese ...