RICOTTA AND CINNAMON MEATBALLS

Ricotta and Cinnamon Meatballs image

Provided by Giada De Laurentiis

Time 35m

Yield 4 to 6 Servings (36 Meatballs)

Number Of Ingredients 12

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1 large or 2 small shallots, minced
2 cloves garlic, minced
1 large egg
1/4 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
1 pound ground beef chuck (80 percent lean)
1/4 cup orzo pasta
1/2 cup whole-milk ricotta cheese
1/4 cup fresh basil leaves, chopped
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
One 23.5-ounce jar store-bought marinara sauce

Steps:

In a medium bowl, whisk together the shallots, garlic, egg, cinnamon and nutmeg. With a wooden spoon, stir in the ground beef, orzo, ricotta and basil. Add the salt, pepper and 1/4 cup water and mix well.
Bring the marinara to a simmer in a shallow 12-inch skillet. Form the meat mixture into balls (about 1 heaping tablespoon each). Drop the meatballs into the simmering sauce, cover the skillet and simmer for 15 minutes. Serve on small toothpicks or skewers.