Ricotta-Filled Meatballs With Fennel and Chili
Recipe courtesy Missy Robbins for Food Network Magazine
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By azriona
on February 10, 2011
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Good, but odd. I made a few alterations to the recipe: I used only half a bulb of fennel, wheat instead of white bread, half a red onion, and dried parsley since that's what I had in the pantry. I also only filled about half the meatballs with ricotta, which ended up being a good thing: the meatballs I'd filled with the cheese didn't really hold structural integrity while being fried. Although they never really fell completely apart, there were definite chunks of ricotta floating in the sauce when I served them up. The meatballs without the cheese tasted just fine - great, in fact, and I think with a few more alterations, I'll be making these again as regular meatballs.