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Beef Meatball
Nb persons: 0
Yield: 20 to 25 meatballs
Preparation time:
Total time:
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INGREDIENTS | |
2 tablespoons | extra-virgin olive oil, divided |
1 medium | white onion, diced |
1 clove | garlic, finely chopped |
2 tablespoons | finely chopped fresh thyme leaves |
2 tablespoons | finely chopped fresh oregano leaves |
2 tablespoons | finely chopped flat-leaf parsley |
2 | eggs |
1½ cups | fresh whole milk ricotta |
2½ pounds | ground beef, preferably grass-fed |
1 cup | finely ground fresh breadcrumbs |
½ cup | freshly grated Parmesan cheese |
DIRECTIONS
1. Preheat the oven to 400°. In a medium skillet set over medium heat, heat 1 tablespoon of the olive oil and add the onion and garlic. Cook until tender, about 8 minutes. Add the thyme, oregano and parsley and cook for 1 minute. Remove the pan from the heat and set aside.
2. In a medium mixing bowl, whisk the eggs, then fold the ricotta cheese into them. Using your hands, mix the cheese-egg mixture with the beef, breadcrumbs and Parmesan cheese until just combined.
3. Using a 1½-inch scoop, scoop the meatballs into rounds; roll each scoop into a 1½-inch ball. In a medium skillet set over medium heat, add the remaining tablespoon of the olive oil. Add the meatballs and cook, turning, until browned on all sides, about 5 minutes. Place the meatballs on a sheet pan lined with aluminum foil and bake for 15 minutes or until the internal temperature of each meatball is 140°. Serve
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