Ricotta Basil Meatballs

Ricotta Basil Meatballs is a main course that serves 6. One portion of this dish contains about 19g of protein, 5g of fat, and a total of 148 calories. For $1.3 per serving, this recipe covers 10% of your daily requirements of vitamins and minerals. Not a lot of people made this recipe, and 9 would say it hit the spot. This recipe from Not Enough Cinnamon requires whole egg, salt and pepper, garlic cloves, and fresh basil leaves. From preparation to the plate, this recipe takes approximately 40 minutes. With a spoonacular score of 41%, this dish is solid. Similar recipes are Veal and Ricotta Meatballs: Polpettine di Ricottan e Vitello, Meatballs with Ricotta: Polpettone con la Ricotta, and Ricotta-Filled Meatballs.

Servings: 6

Preparation duration: 20 minutes

Cooking duration: 20 minutes

 

Ingredients:

1/3 cup breadcrumbs

1 lb extra lean ground beef (5% fat)

1/4 cup fat free ricotta

1/2 cup fresh basil leaves, chopped

2 garlic cloves, minced

Salt and pepper to taste

1 whole egg

Equipment:

baking paper

baking sheet

bowl

oven

Cooking instruction summary:

Preheat oven to 400F. Line a baking sheet (or dish) with parchment paper for easy cleaning. In a large bowl, combine all ingredients and mix well (use your hands, it's fun and works better than a spoon or fork). Form meatballs the size of one tablespoon and line them on the baking sheet or dish. Make sure they all have about the same size for an even cooking. You'll get about 25 meatballs if you did your job well. Bake for about 20 minutes, turning them halfway, until cooked through. You might need to adjust baking time if your meatballs are bigger or smaller.

 

Step by step:


1. Preheat oven to 400F. Line a baking sheet (or dish) with parchment paper for easy cleaning. In a large bowl, combine all ingredients and mix well (use your hands, it's fun and works better than a spoon or fork). Form meatballs the size of one tablespoon and line them on the baking sheet or dish. Make sure they all have about the same size for an even cooking. You'll get about 25 meatballs if you did your job well.

2. Bake for about 20 minutes, turning them halfway, until cooked through. You might need to adjust baking time if your meatballs are bigger or smaller.


Nutrition Information:

Quickview
147k Calories
18g Protein
4g Total Fat
5g Carbs
6% Health Score
Limit These
Calories
147k
7%

Fat
4g
7%

  Saturated Fat
2g
13%

Carbohydrates
5g
2%

  Sugar
0.74g
1%

Cholesterol
75mg
25%

Sodium
309mg
13%

Get Enough Of These
Protein
18g
38%

Vitamin B12
1µg
30%

Zinc
4mg
27%

Selenium
17µg
24%

Vitamin B3
4mg
23%

Phosphorus
176mg
18%

Vitamin B6
0.33mg
17%

Iron
2mg
13%

Vitamin B2
0.18mg
11%

Vitamin K
8µg
9%

Potassium
293mg
8%

Vitamin B5
0.64mg
6%

Vitamin B1
0.09mg
6%

Magnesium
21mg
5%

Manganese
0.1mg
5%

Copper
0.09mg
4%

Calcium
43mg
4%

Folate
15µg
4%

Vitamin A
145IU
3%

Vitamin E
0.31mg
2%

Vitamin D
0.22µg
1%

Fiber
0.32g
1%

covered percent of daily need
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Food Trivia

If you want to speed up the ripening of a pineapple, so that you can eat it faster, then you can do it by standing it upside down (on the leafy end).

Food Joke

I tried not to be biased in hiring a handicapped person, but his placement counselor assured me that he would be a good, reliable busboy. I had never had a mentally-handicapped employee, and I wasn't sure I wanted one. I wasn't sure how my customers would react to Stevie. He was short, a little dumpy, and had the smooth facial features and thick-tongued speech of Down Syndrome. I wasn't worried about most of my trucker customers because truckers don't generally care who buses tables as long as the meatloaf platter is good and the pies are homemade. The four-wheeler drivers were the ones who concerned me; the mouthy college kids traveling to school; the yuppie snobs who secretly polish their silverware with their napkins for fear of catching some dreaded "truck stop germ;" the pairs of white-shirted business men on expense accounts who think every truck stop waitress wants to be flirted with. I knew those people would be uncomfortable around Stevie so I closely watched him for the first few weeks. I shouldn't have worried. After the first week, Stevie had my staff wrapped around his stubby little finger, and within a month my truck regulars had adopted him as their official truck stop mascot. After that, I really didn't care what the rest of the customers thought of him. He was like a 21-year-old in blue jeans and Nikes, eager to laugh and eager to please, but fierce in his attention to his duties. Every salt and pepper shaker was exactly in its place, not a bread crumb or coffee spill was visible when Stevie got done with the table. Our only problem was convincing him to wait to clean a table until after the customers were finished. He would hover in the background, shifting his weight from one foot to the other, scanning the dining room until a table was empty. Then he would scurry to the empty table and carefully bus the dishes and glasses onto a cart and meticulously wipe the table up with a practiced flourish of his rag. If he thought a customer was watching, his brow would pucker with added concentration. He took pride in doing his job exactly right, and you had to love how hard he tried to please each and every person he met. Over time, we learned that he lived with his mother, a widow who was disabled after repeated surgeries for cancer. They lived on their Social Security benefits in public housing two miles from the truck stop. Their social worker, who stopped to check on him every so often, admitted they had fallen between the cracks. Money was tight, and what I paid him was probably the difference between them being able to live together and Stevie being sent to a group home. That's why the restaurant was a gloomy place that morning last August, the first morning in three years that Stevie had missed work. He was at the Mayo Clinic in Rochester getting a new valve or something put in his heart. His social worker said that people with Down Syndrome often had heart problems at an early age so this wasn't unexpected, and there was a good chance he would come through the surgery in good shape and be back at work in a few months. A ripple of excitement ran through the staff later that morning when word came that he was out of surgery, in recovery and doing fine. Frannie, my head waitress, let out a war whoop and did a little dance in the aisle when she heard the good news. Belle Ringer, one of our regular trucker customers, stared at the sight of the 50-year-old grandmother of four doing a victory shimmy beside his table. Frannie blushed, smoothed her apron and shot Belle Ringer a withering look. He grinned. "OK, Frannie, what was that all about?" he asked. "We just got word that Stevie is out of surgery and going to be okay." "I was wondering where he was. I had a new joke to tell him. What was the surgery about?" Frannie quickly told Belle Ringer and the other two drivers sitting at his booth about Stevie's surgery, then sighed. "Yeah, I'm glad he is going to be OK," she said, "but I don't know how he and his mom are going to handle all the bills. From what I hear, they're barely getti.

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