Stuffed Ricotta Meatball Bake secret to a melt in your mouth meatball is ricotta. Combine that with a center that has a tunnel of melted mozzarella cheese that is baked into a meatball casserole. A recipe from Seduction in the Kitchen.
I had a, well ah-huh moment for Seduction in the Kitchen. This is my blog and it is essentially my brand. I am about to do the dining reviews around Cleveland again. I am doing those slightly different from normal reviews, which I can’t wait for you guys to see the first one when we do it and get it done. My goal is to appeal to anyone that is a foodie, not just someone looking to grab a bite to eat in Cleveland. Now how this idea gets translated onto the blog, well, we will all see now won’t we? Even I am not sure how it will get translated, but I do hope the review/recipe concept I have really does appeal to everyone.
Also, I am so critical of my photography, I know they are now 100% the best. However, when I look back at the first recipe posts I did on Seduction in the Kitchen, I can see how far I have come. Yes, I still have ways to go, but I am improving, especially after I have finally found the right light in this new apartment. I found some great backgrounds and I picked up a book about styling the photos better. Now it on to the next phase of food photography for me.
It a constant learning experience for both blogging and photography. Things and styles change constantly, you have to be willing to learn as you go to be a success in Food Blogging. That is what I am doing, I am constantly wanting to improve myself. In order to do that, I have to be open to learning new things. So hopefully in a few weeks you guys will some better recipe photos, at least that is my goal.
I am excited about all the new I am about to do here on Seduction in the Kitchen. I like learning and trying new things. Heck, that is what making a recipe is all about, trying something new, learning something new. It actually was trying a new type of meatball that made me realize how just doing something a little different can make a nice change. I have been doing that favor for my work by traveling 3 days a week to Warren, Ohio. What was supposed to be a few weeks has turned into a few months, but I discovered this Italian restaurant there that makes these ricotta meatballs. In fact, I should correct myself, in the next town over, we also have another draw center. I covered there for a week, almost a year ago, I was really introduced to these melt in your mouth meatballs, they served them in a salad. That salad idea has what inspired the Meatball Salad Sliders recipe I came up with.
So, I been craving those meatballs this restaurant makes. The only thing I can figure that makes so good is they use ricotta in the meatballs. After quite a few attempts at trying to make something like these meatballs. Finally, I came up with a winner. I made them into a bake and added a Seduction in the Kitchen twist, a center of the meatball, a tunnel of melted mozzarella cheese.
- 32 oz pasta sauce like Prego or Ragu
- 1/2 lb ground pork
- 1/2 lb ground beef
- 2 cups ricotta cheese drained
- 1 egg beaten
- 1/4 cup flat leaf parsley
- 1 cup grated parmigiano-reggiano cheese
- 1 few gratings nutmeg
- 1 clove garlic minced
- salt and pepper to taste
- 3-4 inch sticks of mozzarella string cheese cut into 1/2 sections
- flour for dusting
- olive oil for frying
- 2 cup shredded 6 Italian cheese from Sargentos
- Combine ground pork & ground beef in a bowl. Add ricotta cheese and egg. Mix thoroughly.
- Stir in flat leaf parsley, Parmigiano-Reggiano, nutmeg, garlic, pepper, and salt. Sprinkle in flour. Form into 1" balls.
- In the center of the meatballs, insert the 1/2 inch string cheese sections. covering it up with the meat so it doesnt show.
- heat up the olive oil in a sauté pan over medium-high heat. Fry meatballs until golden brown. Remove from pan & set aside.
- Pre heat the oven to 400 degrees
- In a casserole pan, place a thin layer of sauce. The add the meatballs on top of the sauce.
- Finally top the meatballs with the rest the sauce. Cover with some foil and bake the meatballs for about 20 minutes.
- Take off the foil and put on the cheese and continue to bake for another 10 minutes, uncovered.
- Take out the oven, serve with a side of buttered ziti noodles and a tossed salad and ENJOY!