- Category:Recipes
- Published:March 9, 2020
Ingredients
10 to 12 meatballs (see link to recipe above)
homemade sauce (see link to recipe above)
15 ounce Galbani Double Cream Ricotta
6 ounce Galbani mozzarella, shredded
fresh basil, for garnish
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I have been making my homemade sauce and meatballs for a long time. I decided a few months ago, that I should be sharing these recipes. Click here for the recipes, and to see how I make them. Basically, I just took my homemade meatballs and sauce, some super amazing double cream ricotta and mozzarella cheese from Galbani, then created a recipe for Baked Meatballs!
I made mine in individual oven-safe bowls, but feel free to place in a casserole dish. I know some of you will have questions as to whether or not you need to make the meatballs/sauce. The short answer is no. However, to truly experience this recipe for my Baked Meatballs…they are a must-make. My recipe for the sauce/meatballs makes a lot, so you will definitely have extra for freezing.
Instead of frying, I always bake my meatballs. I just think the texture is so much better. After my sauce is finished, I place the baked meatballs in the sauce.
Heat oven to 350 degrees. Place meatballs in casserole, or in individual oven-safe bowls. Fill the gaps with the ricotta. I used the entire container. Add a few spoonfuls of sauce. Top with shredded mozzarella.
Place bowls on a cookie sheet and bake for just about 8 to 10 minutes. You are really only trying to warm up the ricotta, and slightly melt the mozzarella. After, turn on the broiler and allow the cheese to brown. Serve the baked meatballs with a garnish of fresh parsley and crusty bread. ENJOY!
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