MEATBALLS WITH RICOTTA

Meatballs With Ricotta image

Provided by Phil Franco

Time 45m

Yield 10 Meatballs, 4 serving(s)

Number Of Ingredients 12

1 large yellow onion, finely chopped (1 cup)
1/4 cup minced garlic (about 2 heads)
3 tablespoons olive oil
2 eggs, lightly beaten
2 1/2 lbs 80% lean ground beef
1 cup grated grana padano (2 ounces)
1 (15 ounce) carton whole milk ricotta cheese
1 cup panko breadcrumbs
1/2 cup chopped Italian parsley
1/2 cup chopped fresh basil
1/2 teaspoon salt
1/2 teaspoon pepper

Steps:

Preheat oven to 350 degrees F. In a large skillet cook onion and garlic in 1 tablespoon of the olive oil for 8 minutes or until tender. Cool.
In a large bowl combine eggs, onion mixture, ground beef, 1 cup Grana Padano, the ricotta cheese, panko, parsley, basil, salt and pepper.
Mix to form a uniform mass and shape the mixture into 2 inch balls.
Test one meatball before starting the next process.
If the ricotta is too watery, add more breadcrumbs or ground beef. If it is too dry, add more ricotta.
Place meatballs on two parchment lined 15x10x1inch baking pans.
Brush with the remaining 2 tablespoons olive oil. Bake 22 to 25 minutes or until 165 degrees F.
In a very large skillet bring marinara sauce to boiling.
Add half of the meatballs to the skillet and simmer, uncovered, 5 minutes or until a nice saucy consistency.
Garnish with Grana Padano, if desired.