Reinventing the Meatball

We're definitely not professional photographers.

This winter we had dinner at one of our favorite Italian restaurants. It has a great menu, the atmosphere is delightful (especially the cozy corner tables in the bar), and the entire staff is always very friendly.

They also make darn good meatballs. Their meatballs are large, they're meaty, and they're very filling. They're delicious!

The thing is, we'd like to have meatballs more often at home. We'd also like a much healthier version because buying processed/frozen meatballs clobbers our need to eat less fat and far less salt.

We found this New York Times recipe for meatballs and have been playing around with it this winter. We've come up with very good, healthier (well, somewhat at least), quite delicious, tender meatball recipe that is quick, easy, and extremely versatile. They also freeze well in an airtight bag or container. If you like a good meatball, give these a try!

Ricotta Meatballs (adapted from a New York Times recipe)

Makes 12-18 meatballs, depending on size; we normally make about 18

Preheat oven to 400 degrees / 375 degrees for convection oven

• 1 egg

• 1/2 cup lower-fat Ricotta cheese

• 1/2 cup shredded Parmesan cheese

• 1/4 tsp salt (*optional)

• 1 tsp fresh ground black pepper

• 1/2 tsp roasted garlic powder (or more if you like)

• 1 tsp Italian seasoning blend (or more if you like)

• 1/2 cup well-drained roasted red peppers, patted dry with a paper towel & diced

• 1/4 cup finely grated carrot, patted dry with a paper towel

• 1/4 cup panko crumbs

• 1 lb mild or hot Italian sausage

In a large bowl, lightly beat the egg. Add the Ricotta and Parmesan cheese, salt (*optional), pepper, garlic powder and Italian seasoning. Stir to blend. Add in the roasted red peppers, carrots, panko crumbs and sausage. Using your hands, combine the mixture well. It should be sticky but not wet. If it's too wet, add a little more of the panko crumbs.

Line an 18"x13" half-sheet pan with parchment paper.

Depending on the size, roll meatballs in your hands and place on the parchment.

Bake for 15-20 minutes, checking for an internal temperature of 180+ degrees. Letting them cook a little longer will give them a nice golden top and bottom.

And now ... SO many options for serving!

👉 Saute zucchini and mushrooms, then toss with pesto and spaghetti or bucatini. (pictured)

👉 Homemade (always!) quick marinara.

👉 Add to the top of soft polenta.

👉 Break up and add to any kind of soup.

👉 Meatball sandwiches.

👉 Appetizer-sized; topped with a dollop of fresh pesto.

👉 We're always dreaming up new ways to use them ........................