Chicken Meatballs With Homemade Ricotta
Serves: 6
Keyon Hand
1 January 1970
Based on User reviews:
59
Spice
61
Sweetness
52
Sourness
40
mins
Prep time (avg)
3.6
Difficulty
Ingredients:
2 cups
Breadcrumbs1 tbsps
Parsley (chopped fresh)1 tbsp
Oregano (dried)1 tbsp
Dried Thyme1 tsp
Garlic (minced)1 tbsp
Salt1 tsp
Black Pepper1 pinch
Crushed Red Pepper FlakesDirections:
1
Special equipment: A very fine strainer or a strainer lined with cheesecloth For the meatballs: Preheat oven to 350 degrees F
2
Combine the chicken, breadcrumbs, roasted red pepper, buttermilk, parsley, oregano, thyme, basil, garlic, salt, pepper and red pepper flakes in a large bowl and mix thoroughly
3
Roll the mixture into 2- to 3-inch balls, though the meatballs can be made into any size desired
4
Place the meatballs on a lightly-greased baking sheet and roast until cooked through and a little brown, 35 to 40 minutes
5
For the ricotta cheese Bring the milk, buttermilk, heavy cream and salt to a boil in a large stockpot over medium heat, then turn off the heat and let sit for 30 minutes
6
Using a very fine strainer or cheesecloth, strain the milk mixture to separate the thick parts, or curds, from the remaining liquid, or whey, over a bowl or container
7
Discard the whey
8
For thicker ricotta, let the mixture strain longer so more liquid is removed
9
Let cool and adjust seasoning if necessary
10
Serve the meatballs hot with your favorite homemade or store-bought tomato sauce and garnish with pieces of ricotta