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Ricotta & Herb Stuffed Meatballs. March 24, 2015

Filed under: Dinner — Jessica @ 8:00 am
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This is one of those recipes I have been thinking about for a long time but never quite got around to making. Last weekend, when cleaning out the refrigerator on garbage night I noticed I had some fresh herbs and a tub of ricotta both nearing their expiration and decided it was time. The recipe takes a little while because you need to let the filling freeze for an hour or so but actual hands on time is minimal and totally worth it. I served these over “zoodles” (zucchini noodles) with sauce and fresh Parmesan and it was one of the best meals we have had in awhile. I made them on my prep cooking day and just added them to some sauce to reheat the night they were on the meal plan. I think they would freeze quite beautifully too.

DSC02264Ricotta & Herb Stuffed Meatballs

makes 16

Ingredients~

Filling-

8 oz ricotta cheese

1 tsp each fresh thyme, basil, parsley and oregano (if using dried decrease to 1/2 tsp)

3 cloves garlic- minced

Meat Mixture-

1 lb lean ground beef (I used 93% lean)

1/2 c Panko (gluten free for me)

Salt & Pepper

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1. Combine filling ingredients and drop by rounded 1/2 tsp onto foil lined plate. Make 16 “drops”. There will be extra filling. It works great as a cracker spread or a grilled sandwich with some fresh spinach and tomato.

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2. Place in freezer for 1 hr or until frozen.

3. Once ricotta is frozen, Preheat oven to 375°. Combine meat mixture ingredients and combine thoroughly.

4. Take 1 oz of meat and flatten it in hand like a mini burger.

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5. Place frozen ricotta ball in center and fold the meat around the ricotta. Roll between hands to smooth out.

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6. Place on foil lined baking sheet.

7. Repeat 15 times

8. Bake at 375° for 20 minutes.

9. Remove from oven and cool  at least 10 minutes. Serve with sauce over pasta, zoodles or as a meatball sub! (or any other way you would like)

10. Enjoy!

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