Recipe courtesy of Fritz Cassel
Episode: Out on the Town
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1 hr 10 min
35 min
6 to 8 appetizer servings


Ricotta Cheese:


Special equipment: A very fine strainer or a strainer lined with cheesecloth

For the meatballs: Preheat oven to 350 degrees F.

Combine the chicken, breadcrumbs, roasted red pepper, buttermilk, parsley, oregano, thyme, basil, garlic, salt, pepper and red pepper flakes in a large bowl and mix thoroughly. Roll the mixture into 2- to 3-inch balls, though the meatballs can be made into any size desired.

Place the meatballs on a lightly-greased baking sheet and roast until cooked through and a little brown, 35 to 40 minutes.

For the ricotta cheese Bring the milk, buttermilk, heavy cream and salt to a boil in a large stockpot over medium heat, then turn off the heat and let sit for 30 minutes.

Using a very fine strainer or cheesecloth, strain the milk mixture to separate the thick parts, or curds, from the remaining liquid, or whey, over a bowl or container. Discard the whey. For thicker ricotta, let the mixture strain longer so more liquid is removed. Let cool and adjust seasoning if necessary.

Serve the meatballs hot with your favorite homemade or store-bought tomato sauce and garnish with pieces of ricotta.

This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.

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