There is not much I love more than a meatball! I love coming up with new, creative ideas for meatballs that are loaded with flavor! These fellas are big, juicy and full of richness! I love the addition of the ricotta cheese and how it pairs with the parmesan. The basil vin adds a nice brightness and freshness to these meatballs! Serve them with your favorite marinara to round out the dish. They are so easy to throw together and would be the perfect main attraction for your next Italian party! Add them to your “I must try these” list and let me know what you think!
Ricotta Meatballs with Basil Vinaigrette and Burrata
6
servings15
minutes30
minutesIngredients
1 lb 1 Lean Ground Beef
1 lb 1 Mild Italian Sausage removed from casings
1 1 Small Sweet Onion Diced
1 cup 1 Grated Parmesan Cheese
2/3 cup 2/3 Bread Crumb
1/2 cup 1/2 Ricotta Cheese
2 2 Eggs
4 4 Cloves Minced Garlic
2 tsp 2 Italian Seasoning
1/2 tsp 1/2 Red Pepper Flake
1/2 tsp 1/2 Cinnamon
1/2 tsp 1/2 Salt
1/2 tsp 1/2 Pepper
Basil Vinaigrette (see notes) & Burrata to top
Directions
- In a bowl, add above ingredients minus the Basil Vin and mix all together. Form into meatballs and bake in a 400 degree oven for 25-30 minutes flipping half way through
- While meatballs are baking, add your marinara to a skillet and heat through. Once meatballs are out of the oven, add them to your skillet with the marinara and top with basil vin and burrata. Serve with your favorite pasta or nestle them in a nice sub roll!
Recipe Video
Notes
- To make Basil Vinaigrette, in a high powered blender, add 2 cups packed basil, 1/2 cup olive oil, 2 Tbsp red wine vinegar, 1 tsp salt, 1 clove garlic, 1/2 tsp red pepper flake and a shallot chopped. Blend all together until smooth. Store in refrigerator for up to 5 days and enjoy on ALL THE THINGS!
- I recommend RAO’s marinara. It tastes the best!