No Nose’s Meatballs Recipe
house made ricotta, roasted tomato, basil pesto
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Ingredients
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Meatballs
Method
Preparation
- 1
Prepare the Meatball Mixture
In a large bowl, combine the ground beef, house-made ricotta, bread crumbs, egg, minced garlic, chopped parsley, salt, and black pepper. Mix until well combined but do not overwork the mixture.
- 2
Form the Meatballs
Using your hands, form the mixture into small meatballs, about the size of a golf ball. Place them on a baking sheet lined with parchment paper.
- 3
Bake the Meatballs
Preheat your oven to 200°C (400°F). Bake the meatballs for 20-25 minutes, or until they are browned and cooked through.
- 4
Prepare the Roasted Tomatoes
While the meatballs are baking, slice the tomatoes in half and drizzle with olive oil, salt, and pepper. Roast in the oven for the last 15 minutes of the meatball baking time.
- 5
Serve with Basil Pesto
Serve the cooked meatballs topped with roasted tomatoes and a generous dollop of basil pesto.