I never order meatballs in a restaurant.
And I’ll tell you why.
Nine times out of ten they are dense. Dense and relatively flavorless. They just float around in whatever sauce they are served with being all meaty and ball like.
So when my mom suggested a Sunday night of spaghetti and meatballs, I set out on a quest.
A quest to discover the most moist and delicious of all the meatballs.
I scoured high and low.
And by that I mean I did a Google search.
But none of the recipes I found looked that different from one another.
And then I got a sign.
Actually, an email.
I get email blasts from a kitchen website every so often, and it just so happened to be a recipe for meatballs.
A recipe with something special. Ricotta.
If you have been paying any attention to me lately, or even trying to ignore me, I’ve made it really clear that I am currently obsessed with ricotta.
I don’t care for it much on its own, but it makes dishes you mix it with so light and fluffy and AWESOME.
As soon as I saw there was ricotta in this recipe, I knew it was the one.
It was freaking awesome. The meatballs were so juicy and flavorful on their own that they didn’t really need a sauce. But they would be a great addition to any dish.
You will need…
2 tablespoons extra-virgin olive oil, divided
Remove the pan from the heat and set aside.
Then fold the ricotta cheese into them.
Using your hands, mix the cheese-egg mixture with the beef, the reserved onion mixture, breadcrumbs and Parmesan cheese until just combined.