|Freshly baked meatballs|
Recipe adapted from http://thelemonbowl.com/2013/01/beef-and-ricotta-meatballs.html though mine were not gluten free.
1 pound of ground beef
3/4 cup ricotta
some chopped parsley
1 clove minced garlic
pinch of salt
1/3 cup grated parmesan
1 egg beaten
3/4 cup panko
Combine the first 7 ingredients in a large bowl. In a separate bowl, beat an egg and add to your mixture. Mix well but don't over mix.
Add panko to a plate. I use Ian's Whole Wheat Panko found on amazon.
Make into meatballs of ~2 inches in diameter. Roll in panko.
Preheat oven to 400. Cover baking sheet with parchment paper, spray with cooking spray.
Bake about 1/2 hour.
I served mine over whole wheat angel hair with some tomato sauce.
The next day I served them over salad for a yummy use of leftovers.
|Meatballs Over Angelhair with a side of pureed butternut squash (by Bird Eye)|
|Served the next day over butter lettuce with shaved carrots, shaved parmesan and roasted tomatos|