Ricotta and Cinnamon Meatballs

Total Time:
25 min
Prep:
10 min
Cook:
15 min

Yield:
4 to 6 servings (36 meatballs)
Level:
Easy

Ingredients
  • 1 large or 2 small shallots, minced
  • 2 cloves garlic, minced
  • 1 large egg
  • 1/4 teaspoon ground cinnamon
  • 1/8 teaspoon ground nutmeg
  • 1 pound 80-percent lean ground chuck
  • 1/2 cup whole-milk ricotta
  • 1/4 cup orzo pasta
  • 1/4 cup fresh basil leaves, chopped
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon freshly ground black pepper
  • One 23.5-ounce jar store-bought marinara
Directions

In a medium bowl, whisk together the shallots, garlic, egg, cinnamon and nutmeg. Using a wooden spoon, stir in the ground chuck, ricotta, orzo and basil. Add 1/4 cup water, salt and pepper and mix well. Form the mixture into balls (1 heaping tablespoonful for each).

In a shallow 12-inch skillet, bring the marinara to a simmer. Drop the meatballs in, cover the pot and allow them to simmer for 15 minutes. Serve on small toothpicks or skewers.


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