POLPETTE DI CARNE DAMIANO Recipe
24oz meatball topped with ricotta cheese.
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Meatball Ingredients
Ricotta Topping Ingredients
Method
Meatball Preparation
Mix the Meatball Ingredients
In a large mixing bowl, combine the ground beef, ground pork, breadcrumbs, grated Parmesan cheese, eggs, minced garlic, chopped parsley, salt, and black pepper. Mix thoroughly until all ingredients are well incorporated.
Form the Meatballs
Using your hands, take a portion of the meat mixture and shape it into a large meatball, approximately 24 ounces in weight. Repeat this process until all the mixture is used.
Cook the Meatballs
Preheat your oven to 375°F (190°C). Place the formed meatballs on a baking sheet lined with parchment paper and bake for about 45 minutes, or until they reach an internal temperature of 160°F (70°C).
Ricotta Topping Preparation
Prepare the Ricotta Topping
In a small bowl, mix the ricotta cheese with chopped fresh basil, salt, and black pepper until well combined.
Assemble the Dish
Once the meatballs are done baking, remove them from the oven. Top each meatball generously with the ricotta cheese mixture.
Serve
Serve the Polpette di Carne Damiano hot, garnished with additional chopped basil if desired.