Name: Ricotta Meatballs
Prep time: 20 min
Cook time: 1 h
Total time: 1 h 20 min
Ingredients: 500g mince of choice (here I've used beef); 1 cup ricotta (~200g) (preferably from the deli, not the softer version found on the shelf, though this will work too); 1/4 cup roughly chopped parsley; Zest of 1 lemon; 1 tablespoon adobo seasoning; 1 egg; 1/2 cup wholemeal breadcrumbs; 500g pasta (e.g. penne); 2 x 400g cans crushed tomatoes; 3 garlic cloves, crushed/sliced; 1 onion, finely diced

Ricotta Meatballs

Recipe by Embody NutritionCourse: Dinner

Servings

servings

Prep time

minutes

Cooking time

hour

Ingredients

Meatballs
500g mince of choice (here I’ve used beef)
1 cup ricotta (~200g) (preferably from the deli, not the softer version found on the shelf, though this will work too)
1/4 cup roughly chopped parsley
Zest of 1 lemon
1 tablespoon adobo seasoning
1 egg
1/2 cup wholemeal breadcrumbs
500g pasta (e.g. penne)
Sauce
2 x 400g cans crushed tomatoes
3 garlic cloves, crushed/sliced
1 onion, finely diced

Method

Preheat the oven to 180C.
Prepare the sauce. Add a drizzle of olive oil to a medium pot and bring to a medium heat on a stovetop, add the garlic and onion and saute until soft. Add the canned tomatoes and simmer on a low heat until required to be added to the meatballs.
Add all the meatball ingredients to a bowl and combine. Add a dash of salt and pepper. Roll into approx golf ball sized meatballs, and add to a large baking dish. Recipe will make 15-16 balls.
Cook meatballs for 20 minutes. After which time, take the meatballs out and add the sauce. Return to the oven for a further 25 minutes.
Meanwhile, prepare your pasta of choice as per the packet instructions. Here I have used a wholemeal penne, though spaghetti or any pasta of your choice will work well too.
Serve meatballs with pasta, and a side of greens. Here I have added some pan-fried broccolini, seasoned with salt and pepper.