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Giant Meatballs with Ricotta

Recipe photo courtesy of Bryan Gardner
Source: Martha Stewart's Cooking School
Servings

Ingredients

Directions

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9
  • veryintell8209740
    12 AUG, 2018
    These are delicious! I used lamb instead of veal because I couldn't get veal at my local grocery. Also, I used gluten free bread, but it worked well in the recipe. I was cooking for one person who is allergic to tomato, so I made some of the meatballs with Alfredo sauce instead of Marinara sauce. I think I ended up with about three and a half pounds of meat, and that made 12 meatballs. Handled carefully with a large spoon, they hold up well when being transferred from one pan/plate to another.
    Reply
    • francyfrance14
      4 NOV, 2018
      I try to put in 5 stars for this recipe, but my phone would let me. I found the recipe easy to make, the ingredients easy to find in a grocery store and the recipe excellent. I will definitely make this again, thank you Martha
  • mail840
    23 OCT, 2018
    I made this recipe for a family get together rand everyone loved them. The only exception I made was I used beef and pork as I don't eat veal . Basically, it was pretty easy to make and is now one of my favorite go-to recipes.Thank you, Martha!
    Reply
  • samantha.elyse.price
    10 JUN, 2018
    Wet meatballs. If you can even call them that. I wouldn’t because after 10 mins of cooking stovetop.. (how I’ve always cooked meatballs and never had a problem regardless of how the recipe said to cook them) I tried to turn them and they just fell apart. At that point I figured why not try to make baked ziti and not waste the million ingredients we just used.. but nope.. everything on the bottom of the pan turned black and the rest was wet. Thank you Martha for $30 I’m wasted food 🙄. And thank you dominos for our dinner tonight 🙌🏼
    Reply
    • mrhall5017877
      12 AUG, 2018
      They were wet (and fell apart) because you refused to follow instructions and did not bake them. The ricotta adds a different consistency which is why they need to be baked before they are placed (carefully) in the sauce. It's not Martha's fault that you cannot follow instructions.
    • samantha.elyse.price
      10 JUN, 2018
      *in Sorry my iPhone likes to auto correct to non-grammatical English and this website doesn’t let you edit. Wish I could edit this recipe to say “DON’T WASTE YOUR TIME OR MONEY” at the top.
  • MS12562054
    10 JUL, 2017
    The best ricotta meatballs I have had is from Nick's Tomato Pie in Jupiter, FL. The difference being, the cheeses were not mixed in with the meat and How I plan to alter this recipe. I like the ingredients listed for the meat. Etc. and looks similar to my favorite meatball recipe. I cannot wait to try this.
    Reply
  • jillwilkinson3
    27 JUN, 2017
    These are absolutely the best meatballs!!! The only meatball recipe I'll make! Everyone loves these meatballs!!!
    Reply
  • forrieforriec
    21 DEC, 2015
    I made these last weekend and they were really good! The one issue I had is with the texture of the mix, where the meatballs didn't keep their form very well after baking, which I'm still not clear about (and I'd like to fix). Either way, even broken into pieces, it was still very good.
    Reply
    • Jwest181
      22 DEC, 2015
      The reason they fell apart is not enough egg. Eggs are the glue. I always use one egg per pound of meat. I cannot imagine meatballs without garlic, nor have I ever seen an Italian meatball recipe that did not call for garlic. I don't like oregano in my meatballs, either. It makes them bitter.
  • lesilktresss
    9 DEC, 2015
    I made these last evening for the first time and they were a hit! Preparation was easy, and they looked just like the picture and video. I had to make time adjustments because mine took much longer to brown than the stated twenty minutes-perhaps it was my oven. I will tweak them to my liking the next time I prepare them, but overall this is a delicious base recipe.
    Reply

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