Melt in your mouth meatballs! Yep…you heard me. This little recipe came into my life last week at one of my guilty pleasures, or maybe some would call it an outright addiction – a local Italian cooking class led by a petite Italian bundle of energy, Chef Paulette, opens in a new tab!
These Mini Ricotta Meatballs are just the right combo of meat, sausage, cheeses, and herbs. I had to share this recipe because I’ve been thinking about them ever since our class.
And it didn’t help that my cooking class comrade, Candy, brought over some of her meatballs to “share” with my family…really? My kids couldn’t stop talking about how outrageously delicious they were and insisted that I make some immediately.
So I said OK. 🙂
Step 1: The Meatballs
The moist ricotta cheese contributes to the light texture and the fresh herbs add incredible flavor. They only take a few minutes to assemble and since you “form” them on the smaller side (think slightly smaller than a golf ball), each one ends up the perfect bite size.
You’ll catch yourself eating these right out of the oven….just pop, pop, pop right into your mouth. (We ate one entire pan this way!) I had to remind myself these were “Mini”…not “Many!”
And Chef Paulette is absolutely right when she says, “You can make your own sauce! Don’t buy it when it’s so easy to make.” Simple and pure…this herby tomato sauce can be used on many an Italian dish. I think the secret is the simmering time…or maybe the wine?
Step 2: The Sauce
Every time I take one of Paulette’s classes, I learn some tidbits about her Sicilian family roots. Cooking is just in her DNA. And these recipes are pure, simple Italian – few ingredients blended together to just the right taste.
Step 3: The Result
Ok, so truth is I have a “thing” about meatballs and actually love them in all sizes and all crazy variations. Let’s face it – they are less messy to eat than a burger and are usually served atop my favorite carb– pasta!
For this recipe I chose our “Lilies”. The twists in the pasta curls hold the sauce and the shape is just pretty. I love the way the ruffles feel in your mouth too. Cin Cin!
In the world of meatballs, there are all kinds of traditional and nontraditional recipes. For one delicious alternative, check out our meatballs made with “zucchini” in this Spaghetti and Meatball, opens in a new tab, Spaghetti and Meatball recipe recipe. It’s another one you’ll enjoy.
And if you are around Nashville, look up Chef Paulette on Facebook. Tell her I sent you – you will have so much fun at her classes meeting other foodies, prepping ingredients and sharing a wonderful meal! Here’s to Mini Many more fun classes!
