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Prep time
10 minutes
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Cook time
45 minutes
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Serves
2-3
Author Notes
This recipe for Meatballs with Whipped Ricotta is the perfect comfort food that will leave you feeling satisfied and happy. The meatballs are then baked to perfection and served on a bed of whipped ricotta, which has a light and airy texture that complements the meatballs perfectly. The dish is finished with a drizzle of olive oil and a sprinkle of fresh herbs, making it a beautiful and flavorful meal that is sure to impress your guests. —Luana Paiva
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Ingredients
- Meatballs
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1 pound
Ground Veal
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1/4 cup
Regular or gluten free breadcrumbs
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1/4 cup
Grated parmesan
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2
Cloves of minced garlic
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1 tablespoon
Parsley - chopped
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Salt and Black pepper to taste
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Olive oil for cooking
- Whipped Ricotta
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1 1/2 cups
Ricotta Cheese
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2 teaspoons
Oregano
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1 tablespoon
Heavy Cream
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2 tablespoons
Extra Virgin Olive Oil
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2 tablespoons
Honey
Directions
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Preheat your oven to 375°F (190°C).
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In a bowl, combine the ground veal, breadcrumbs, Parmesan cheese, minced garlic, chopped parsley, salt, and black pepper. Mix until well combined.
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Form small meatballs, about 1 inch in diameter, and place them on a baking sheet lined with parchment paper.
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Bake the veal meatballs in the preheated oven for 15-20 minutes or until they are cooked through and golden brown.
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Using a hand mixer or a food processor, whip the ricotta on medium speed until it becomes smooth and fluffy. This usually takes 2-3 minutes.
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Add the heavy cream to the whipped ricotta and continue to whip for an additional 1-2 minutes until well combined. The heavy cream adds richness and a creamy texture.
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While whipping, gradually drizzle in the extra-virgin olive oil and honey. This adds a luxurious flavor and helps achieve a light and airy consistency.
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Place the veal meatballs on top of the ricotta. Add a generous portion of confit tomatoes around the meatballs.
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Garnish the dish with fresh basil leaves.
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