Ricotta and Cinnamon Meatballs
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Recipe courtesy of Giada De Laurentiis

Ricotta and Cinnamon Meatballs

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  • Level: Easy
  • Total: 35 min
  • Active: 20 min
  • Yield: 4 to 6 Servings (36 Meatballs)



  1. In a medium bowl, whisk together the shallots, garlic, egg, cinnamon and nutmeg. With a wooden spoon, stir in the ground beef, orzo, ricotta and basil. Add the salt, pepper and 1/4 cup water and mix well.
  2. Bring the marinara to a simmer in a shallow 12-inch skillet. Form the meat mixture into balls (about 1 heaping tablespoon each). Drop the meatballs into the simmering sauce, cover the skillet and simmer for 15 minutes. Serve on small toothpicks or skewers.