I wanted to be a skinny little ballerina but I was a voluptuous little Italian girl whose dad had meatballs on the table every night. Lady Gaga
Is it just me, or does this happen to you as well: every time I talk with an Italian, even a fake conversation in my head, I begin to talk with my hands? I know that sounds slightly racist and like I am stereotyping a wonderful and very diverse culture but I cannot help it. If I have a glass of wine before, it gets worse, I start adding an ‘a” at the end of key phrases, like who wants a meat- a- ball, eh?). Chalk this up to watching too many movies with Italian Americans as the subject, besides, who doesn’t want to be Italian?
This morning’s quick recipe is for a homey dish that will certainly become an instant family classic at your house: chicken and ricotta meatballs in a tomato sauce. You will love it because it is so easy to make, your kids will love it because they are delicious.
Try the meatballs tonight- ah, abbondanza!
- 1 # ground chicken, dark meat
- 1/2 cup breadcrumbs
- 4 ounces whole milk ricotta
- 1 egg, beaten
- 1/3 cup grated parmesan
- 1 clove garlic, mashed
- 2 grates of fresh nutmeg
- sea salt and black pepper
- chopped basil and/or parsley
- 1 quart tomato sauce, [url href=”http://eattillyoubleed.com/2016/04/ricotta-fritters-savory-tale-sweetness/” target=”_blank”]homemade[/url] or store bought
- Mix everything, except the sauce, together in a large bowl by hand.
- Form at least 16 meatballs and drop them in a hot saute pan with olive oil and butter.
- Saute till golden brown then finish in a 400 degree oven for five minutes.
- Heat sauce up, add meatballs and enjoy!