Back to Ricotta-Filled Meatballs All Reviews for Ricotta-Filled Meatballs - of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

Gallery Read the full recipe after the video. Recipe Summary Servings: 8 6087_012511_ricotta_filled_meatballs.jpg

Ingredients For the Stuffing 1 cup ricotta cheese 1/2 cup grated Parmigiano-Reggiano cheese 1 1/2 teaspoons coarse salt Freshly ground black pepper For the Meatballs 3 cups cubed crusty white Italian bread, crusts removed 1 pound ground veal 1 pound ground beef 1 pound ground pork 1 large egg 1/2 onion, chopped 1/4 cup chopped fresh flat-leaf parsley 1/4 cup chopped fresh basil 1 1/2 cups grated Parmigiano-Reggiano cheese Pinch of oregano Coarse salt 2 cups Basic Tomato Sauce To Serve 1 cup Basic Tomato Sauce 1/2 cup ricotta cheese 1/4 cup grated Parmigiano-Reggiano cheese

Gallery Read the full recipe after the video.

Recipe Summary Servings: 8 6087_012511_ricotta_filled_meatballs.jpg

Read the full recipe after the video.

Read the full recipe after the video.

Recipe Summary Servings: 8

Recipe Summary

Servings: 8

Servings: 8

8

6087_012511_ricotta_filled_meatballs.jpg

6087_012511_ricotta_filled_meatballs.jpg

Ingredients

Ingredients

  • 1 cup ricotta cheese 1/2 cup grated Parmigiano-Reggiano cheese 1 1/2 teaspoons coarse salt Freshly ground black pepper

  • 3 cups cubed crusty white Italian bread, crusts removed 1 pound ground veal 1 pound ground beef 1 pound ground pork 1 large egg 1/2 onion, chopped 1/4 cup chopped fresh flat-leaf parsley 1/4 cup chopped fresh basil 1 1/2 cups grated Parmigiano-Reggiano cheese Pinch of oregano Coarse salt 2 cups Basic Tomato Sauce

  • 1 cup Basic Tomato Sauce 1/2 cup ricotta cheese 1/4 cup grated Parmigiano-Reggiano cheese

Directions

Make the meatballs: Preheat oven to 350 degrees.

Run bread under water and gently squeeze out excess liquid. Transfer bread to a large bowl and add veal, beef, pork, egg, onion, parsley, basil, cheese, and oregano; season with salt. Using your hands, mix until well combined. Divide mixture into 8 equal portions and roll each portion into a large round meatball. Place meatballs in a large baking dish.

In a large bowl, combine tomato sauce and two cups of water. Spoon tomato sauce mixture over meatballs until liquid comes three-quarters of the way up the meatballs, adding more water if necessary. Cover baking dish with parchment paper-lined aluminum foil and transfer to oven. Bake meatballs for 1 hour, rotating dish after 30 minutes.

Make the stuffing: In a medium bowl, mix together all ingredients. Transfer cheese mixture to a pastry bag fitted with a large plain round tip; set aside.

Remove meatballs from baking dish and discard liquid. Using an apple corer or small knife, cut out a 1/2-inch hole in the bottom of each meatball; fill hole with cheese mixture and transfer meatballs to a large baking dish, hole side up.

Serve: Preheat oven to 350 degrees. Spoon tomato sauce evenly over meatballs and transfer to oven. Bake until heated through, 10 to 15 minutes. Top each meatball with a tablespoon of ricotta cheese (it should look like it is oozing from the center) and sprinkle with Parmigiano; return to oven and heat for 3 minutes. Serve immediately.

Reviews (3)

 Add Rating & Review     43 Ratings   5 star values:        6    4 star values:        17    3 star values:        12    2 star values:        6    1 star values:        2

Reviews (3)

Add Rating & Review     43 Ratings   5 star values:        6    4 star values:        17    3 star values:        12    2 star values:        6    1 star values:        2

Add Rating & Review

43 Ratings 5 star values: 6 4 star values: 17 3 star values: 12 2 star values: 6 1 star values: 2

43 Ratings 5 star values: 6 4 star values: 17 3 star values: 12 2 star values: 6 1 star values: 2

43 Ratings 5 star values: 6 4 star values: 17 3 star values: 12 2 star values: 6 1 star values: 2

  • 5 star values: 6 4 star values: 17 3 star values: 12 2 star values: 6 1 star values: 2

    Martha Stewart Member     Rating: 4.0 stars       09/03/2020   It was easy and delicious. I used ground turkey and used about 1/2 the amount of salt and it was AMAZING  

Martha Stewart Member     Rating: Unrated       03/15/2011   I think the salt measurement might be wrong on the ricotta stuffing....way too salty! I tried to cut it by adding cream cheese and it was still salty. Would have started over if I had more ricotta, but I didn't. Next time I will start at 1/2t and work my way up.

    Martha Stewart Member

    Rating: 4.0 stars 09/03/2020

It was easy and delicious. I used ground turkey and used about 1/2 the amount of salt and it was AMAZING

Rating: 4.0 stars

Rating: Unrated 03/15/2011

I think the salt measurement might be wrong on the ricotta stuffing….way too salty! I tried to cut it by adding cream cheese and it was still salty. Would have started over if I had more ricotta, but I didn’t. Next time I will start at 1/2t and work my way up.

Rating: Unrated

All Reviews for Ricotta-Filled Meatballs

  • of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

All Reviews for Ricotta-Filled Meatballs

  • of Reviews

    Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

Reviews: Most Helpful

Most Helpful     Most Positive     Least Positive     Newest