Ricotta and Cinnamon Meatballs Recipe

Name: Ricotta and Cinnamon Meatballs
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 large or 2 small shallots, minced; 2 cloves garlic, minced; 1 large egg; 1/4 teaspoon ground cinnamon; 1/8 teaspoon ground nutmeg; 1 pound ground beef chuck (80 percent lean); 1/4 cup orzo pasta; 1/2 cup whole-milk ricotta cheese; 1/4 cup fresh basil leaves, chopped; 1/2 teaspoon kosher salt; 1/4 teaspoon freshly ground black pepper; One 23.5-ounce jar store-bought marinara sauce

Servings: persons

1 large or 2 small shallots, minced
2 cloves garlic, minced
1 large egg
1/4 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
1 pound ground beef chuck (80 percent lean)
1/4 cup orzo pasta
1/2 cup whole-milk ricotta cheese
1/4 cup fresh basil leaves, chopped
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
One 23.5-ounce jar store-bought marinara sauce

1
In a medium bowl, whisk together the shallots, garlic, egg, cinnamon and nutmeg.
2
With a wooden spoon, stir in the ground beef, orzo, ricotta and basil.
3
Add the salt, pepper and 1/4 cup water and mix well.
4
Bring the marinara to a simmer in a shallow 12-inch skillet.
5
Form the meat mixture into balls (about 1 heaping tablespoon each).
6
Drop the meatballs into the simmering sauce, cover the skillet and simmer for 15 minutes.
7
Serve on small toothpicks or skewers.

438

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1 large or 2 small shallots, minced, 2 cloves garlic, minced, 1 large egg, 1/4 teaspoon ground cinnamon, and more.

Yes, Ricotta and Cinnamon Meatballs falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Ricotta and Cinnamon Meatballs

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