Meatballs with Spinach Ricotta Cheese
Meatballs with Spinach Ricotta Cheese
Ingredients
Meatballs
- ¾ pound ground chicken (I have the butcher grind this from boneless, skinless chicken thighs)
- ½ pound chicken sausage, casings removed (I get parsley cheese sausage)
- ⅔ cup seasoned bread crumbs
- 2 cloves garlic, minced
- 3 tablespoons chopped fresh parsley leaves
- ¼ cup freshly grated Pecorino Romano
- ¼ cup freshly grated Parmesan, plus extra for serving
- 3 tablespoons milk
- 1 egg, lightly beaten
- Kosher salt and freshly ground black pepper
- olive oil
Spinach Ricotta
- 10 ounces frozen spinach, thawed and drained VERY well
- 1 cup ricotta cheese (fresh or homemade is best)
- ½ c. grated parmesan cheese
- salt/pepper to taste
- 3 cloves garlic, minced
- 1 jar Rao's sauce
- 2 T. olive oil
- fresh basil, thin slices of Parmesan cheese and chopped parsley for garnish
Instructions
Meatballs
- Preheat oven to 450.
- For the meatballs, place the ground chicken, sausage, bread crumbs, garlic, parsley, Pecorino, Parmesan, milk, egg, 1 teaspoon salt, and ½ teaspoon pepper in a bowl and combine gently with a fork.
- Form meatballs and lay on a 9x13 baking stone with sides.
- Roast 15 mins.
- Turn heat up to 500 and brush with olive oil, cooking another 5 mins.
- At this point you can bake them with the ricotta or save for another day! I sometimes make these ahead of time for an even easier dinner!
Spinach Ricotta
- Mix ricotta, spinach, garlic, parmesan, salt/pepper. Taste for seasoning.
Asssembly
- Pour sauce into bottom of a pan that is oven and broil safe.
- Nestle in your meatballs.
- Dollop the ricotta mixture next to the meatballs.
- Bake for 35 minutes and broil the last few minutes to brown the top!
- Garnish with Parmesan, basil and pasrley.
Adapted from Lord Byron’s Kitchen
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